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Daniela

Mango Coconut Rice

Mango and coconut sweet rice with toasted coconut on top
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American, Thai
Ingredients Method Notes

Ingredients
  

  • 2 cups sticky rice
  • 3 mangos
  • 1 can coconut cream
  • 3 1/2-4 cups water
  • 1/4 tsp ground ginger

Method
 

  1. Soak the rice in a pot with 3 1/2 cups water for at least two hours.
    Peel and slice two mangos in 1/2" chunks. Bring to boil then lower the heat all the way down and add coconut cream and ginger. Add Mangos and cook stirring occasionally for about 25 minutes adding another 1/2 cup water if needed. I wanted rice on the softer side so I used 4 cups.
    I used one leftover mango to slice and serve on the side and finished it off with some toasted coconut. To toast the coconut I used some shredded coconut and toasted it on a non stick pan for maybe two minutes constantly stirring. As soon as it gets golden remove from heat and transfer into a bowl.

Notes

I was feeling all extra extra so I made condensed coconut milk. I just had one of those mini cans of coconut milk that I cooked until reduced and was very thick and syrupy, consistency of caramel and I topped each bowl with a tablespoon of that. No regrets.