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- 1 cup jasmine rice - 1 cup coconut milk - 1 cup water - 1 ½ tablespoons sugar - ½ teaspoon salt - 1 ripe mango, peeled and diced - 2 tablespoons shredded coconut (toasted for enhanced flavor) - Fresh mint leaves for garnish - Calories per serving: About 250 - Macronutrient breakdown: - Carbs: 45g - Fats: 9g - Proteins: 3g - Dietary considerations: Vegan and gluten-free Jasmine rice gives a lovely aroma and texture to this dish. Coconut milk adds creaminess, while the sugar brings sweetness. The ripe mango adds freshness and color. I often enjoy using fresh mint leaves as a garnish to enhance the flavors. Each serving is around 250 calories, making it a delightful treat for any meal. This recipe fits vegan and gluten-free diets well. For a detailed method, check the Full Recipe. Rinsing jasmine rice First, rinse 1 cup of jasmine rice under cold running water. This step is important because it removes excess starch. Continue until the water runs clear. Drain the rice well to get rid of any leftover water. Preparing ripe mango Next, grab 1 ripe mango. Carefully peel it and cut it into small cubes. Set the diced mango aside for later. Combining ingredients in the saucepan In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 1 ½ tablespoons of sugar, and ½ teaspoon of salt. Stir gently with a spoon to mix everything well. Cooking time and tips Heat the saucepan over medium heat until it reaches a gentle boil. Once boiling, lower the heat to a simmer. Cover the pot with a lid to trap steam. Cook for about 15 to 18 minutes. The rice will absorb all the liquid and become soft. Steaming and fluffing the rice After cooking, remove the pot from the heat. Let it rest for another 5 minutes, still covered. This helps the rice finish steaming. Then, fluff the rice gently with a fork to separate the grains. Adding toppings While the rice is resting, you can prepare the mango. When ready to serve, place the warm coconut rice on plates or in a bowl. Top it with the diced mango. For extra flavor, sprinkle on some toasted shredded coconut. You can also add fresh mint leaves for a lovely touch. Now, you have a delicious dish ready to enjoy! For the full recipe, check out the complete instructions and details. To make your coconut rice pop, consider adding spices. Here are some ideas: - Cardamom: A pinch of this spice adds warmth. - Cinnamon: Just a dash can add sweetness. - Vanilla extract: A few drops can bring depth. Toasting shredded coconut also boosts the flavor. Place it in a dry pan over low heat. Stir it often until golden brown. The nutty aroma will fill your kitchen and excite your taste buds. For fluffy rice, rinse the jasmine rice until the water runs clear. This removes extra starch. It helps keep grains separate. Avoid overcooking your rice. This can make it mushy. Use a tight-fitting lid while cooking. This keeps steam inside, creating the perfect environment for the rice to cook evenly. If you see water still at the end of cooking, let it simmer a bit longer. Serving coconut rice with mango should be a feast for the eyes. Here are some fun ways to present it: - Use a bowl or a plate to serve the rice. A white dish makes the colors pop. - Arrange the diced mango on top in a fan shape. It looks beautiful and appetizing. - Sprinkle toasted coconut over the dish for a crunchy texture. - Add fresh mint leaves on top for a vibrant touch. This adds a pop of color and freshness. For more detailed instructions, check the Full Recipe for Coconut Dream Rice with Mango. {{image_4}} You can mix coconut rice with many fruits. While mango shines, you can add pineapple or banana for a twist. Pineapple adds a sweet, tangy taste. Bananas bring a soft texture. Both fruits complement coconut rice well. Try using them fresh or grilled for extra flavor. If you want to switch things up, consider using other grains. Quinoa is a great choice. It is packed with protein and has a nutty flavor. Brown rice is another option. It offers a chewy texture and is more fibrous. These alternatives still work well with coconut milk and mango. You can easily make this dish fit your diet. For a vegan option, use maple syrup instead of sugar. It gives a nice flavor and sweetness. If you want sugar-free, try stevia or monk fruit sweetener. These keep your coconut rice tasty without adding sugar. You can store coconut rice with mango in the fridge. Place it in an airtight container. This keeps it fresh and safe to eat. It lasts about three to four days in the fridge. When you want to reheat it, add a splash of water. This helps the rice regain moisture. Heat it in the microwave or on the stove. Stir it well to ensure even heating. For long-term storage, you can freeze coconut rice with mango. Use a freezer-safe container or a resealable bag. Make sure to remove as much air as possible. This prevents freezer burn. It can last up to three months in the freezer. When you're ready to eat it, take it out to defrost. Place it in the fridge overnight. If you're in a hurry, you can defrost it in the microwave. Just use the defrost setting to avoid cooking the rice. Coconut rice lasts well under different conditions. In the fridge, it stays fresh for three to four days. In the freezer, it can last up to three months. If left out at room temperature, eat it within two hours to ensure safety. Yes, you can use other rice types. Jasmine rice gives a great flavor, but you can try basmati or long-grain rice. These will change the taste slightly but will still work well. Brown rice is another option, but it needs more water and time to cook. If you want less sweetness, cut the sugar in half. You can also skip the sugar entirely if you prefer a more savory flavor. The coconut milk adds a natural sweetness. You can balance it with a pinch of salt or add lime juice for a tangy twist. Coconut rice with mango pairs well with grilled chicken or shrimp. You can also serve it as a side with salads. For a vegetarian option, try it with roasted vegetables. The flavors blend nicely and create a colorful meal. Yes, you can make coconut rice in advance. Cook it and let it cool before storing it in the fridge. When you’re ready to eat, reheat it gently on the stove or in the microwave. Add fresh mango just before serving to keep it fresh. Coconut rice with mango is a delightful dish that combines simple ingredients like jasmine rice, coconut milk, and ripe mango. You learned how to prepare and cook it, along with tips to enhance flavor and texture. I shared storage methods to keep your rice fresh and variations to cater to different tastes. This dish is easy to make and offers room for creativity. I hope you enjoy making it as much as I do. Happy cooking!

Coconut Rice with Mango

Indulge in the tropical flavors of Coconut Dream Rice with Mango! This delightful and easy recipe combines creamy coconut milk with fluffy jasmine rice, topped with sweet, ripe mango and a sprinkle of toasted coconut for an irresistible dish. Perfect as a dessert or side, it's a crowd-pleaser. Discover how to whip up this refreshing treat in just 30 minutes. Click through to explore the full recipe and elevate your culinary skills!
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk

1 cup water

1 ½ tablespoons sugar

½ teaspoon salt

1 ripe mango, peeled and diced

2 tablespoons shredded coconut (toasted for enhanced flavor)

Fresh mint leaves for garnish

Instructions
 

Begin by rinsing the jasmine rice thoroughly under cold running water. Continue rinsing until the water appears clear, which helps to remove excess starch. Once rinsed, drain the rice well to eliminate any remaining water.

    In a medium-sized saucepan, place the rinsed rice along with coconut milk, water, sugar, and salt. Use a spoon to stir the mixture gently until all ingredients are well incorporated.

      Heat the saucepan over medium heat until the mixture reaches a gentle boil. Once boiling, lower the heat to a simmer and cover the pot with a lid to trap the steam.

        Allow the rice to cook in the simmering mixture for approximately 15 to 18 minutes, or until the rice has absorbed all the liquid and is soft to the bite.

          After the cooking time, remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. This step allows the rice to finish steaming. Fluff the rice gently using a fork to separate the grains.

            While the rice is resting, prepare the ripe mango. Carefully cut it into small cubes and set aside.

              To serve, place the warm coconut rice on individual plates or in a serving bowl. Generously top it with the diced mango and finish with a sprinkle of toasted shredded coconut for extra flavor.

                For a delightful presentation and a touch of freshness, garnish each serving with a few fresh mint leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4