Tuesday, October 14, 2008

Coconut Mango Rice

I made this rice to accompany Teriyaki Chicken for Wyatt's 1st Birthday dinner. It is subtly sweet and oh so yummy! Jasmine Rice works the best with this recipe. Other types of rice aren't as complimented by the coconut flavor. Be sure and use a deep sided pot that has a tight fitting lid.

The coconut milk and coconut cream can be found in the drink/alcohol aisle of most grocery stores (usually used for Pina Coladas!) Another place to look would be the International Food aisle.


2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. canola or other vegetable oil
1 tsp. white sugar
1 tsp. coconut flavoring
1 cup chopped fresh mango
1/2 cup slivered almonds

Rub the bottom of the pot with a little vegetable oil
Place rice, coconut milk, water, and salt in the pot.
Place pot on the stove over medium to high heat. Stir well.
Add the sugar and coconut cream.

Continue to stir occasionally until the coconut milk & water come to a gentle boil (this will keep the rice from sticking to the bottom of the pot and burning).

Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid askew on the pot, allowing some of the steam to escape.

Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes. The rice will "steam" and have a nice, slightly sticky texture. Tip: Your Coconut Rice can stay warm this way for up to 1 hour.

Right before serving, remove the lid and "fluff" rice with a fork. Stir in the chopped fresh mango and slivered almonds. ENJOY!

**For a more simple side dish, I've also made this rice many times without adding the mango or almonds - It's still very good!**

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