An easy coconut infused rice topped with fresh mango.
Mango and coconut are like peanut butter and jelly: a natural pairing. For this recipe the coconut is infused into fragrant basmati rice, for an extra layer of flavor. It uses both coconut milk and shredded coconut flakes for full impact. The mango is simply sliced and served atop the rice, for a quick treat that is perfect any time of day.
Coconut Basmati Rice with Mango
For a snack, dessert, or even breakfast that’s hardly more effort than just cooking rice, this tasty treat features fragrant basmati rice cooked in coconut milk. It is then sweetened and mixed with more coconut milk for a smooth, creamy texture. For an extra boost of coconut flavor—as well as a bit of texture—you can also mix in some shredded coconut flakes. Ripe, juicy mango is a natural pairing but it would be delicious with whatever fruit you like—maybe even a mix!
Ingredients
- 1 cup basmati rice
- 1 1/2 cups water
- 1 15- oz can coconut milk full fat
- 1/2 cup granulated sugar
- 1/2 cup shredded unsweetened coconut optional
- 1-2 mangos peeled and chopped
Instructions
- In a medium saucepan combine rice, water, and 1 cup coconut milk. Bring to a boil over high heat. Cover then reduce heat to low and cook for 15 minutes.
- Uncover and stir in remaining coconut milk, sugar, and shredded coconut (if using). Remove from heat. Serve immediately topped with mango.
Notes
Basmati rice could be substituted for any long-grain white rice.
