Coconut-Mango Rice

Name: Easy Coconut-Mango Rice Side Dish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup jasmine or long-grain rice; 1 (13.66 oz) canned coconut milk; 1 2/3 cup water; 2 Tbsps sugar; 2 tsps salt; 2 cups fresh mango, pitted, peeled, and small cubed; 1/4 cup fresh cilantro, chopped; 2 limes (1 juiced and 1 cut into wedges)

by The Grove Bend Kitchen

4 cups

30 min

Fragrant fluffy jasmine rice cooked in coconut milk and garnished with diced mangos, chopped cilantro, and lime juice. Say goodbye to plain boring rice forever! Coconut-Mango Rice is a perfect side for tacos, chicken, fish, or pork dishes. You'll love it with my recipe for Blackened Tilapia!

Honestly I have to say that after eating Coconut-Mango Rice, rice to me has never be the same. This recipe is a culinary game changer! Jasmine or Basmati rice are so fragrant when made with just water but when coconut milk is added, magic happens!!! Each bite is has just the perfect amount of creamy coconut flavor. The mango adds a refreshing juiciness along with the cilantro and lime citrus. It really is a perfect side dish! Note that it is supposed to be eaten room temperature or cold. I even enjoy a big bowl of Coconut-Mango Rice for a satisfying lunch. As a side dish I love to serve it with any kind of fish or chicken, such as Jerk or Mojo Chicken. Why not serve it with some Grilled Shrimp Kebabs?! All I can say is YUM!

HOW TO MAKE COCONUT-MANGO RICE

In a medium saucepan with a lid, bring to boil rice, coconut milk, water, sugar, and salt over medium-high heat.

Reduce the heat to low.
Cover and simmer until tender, about 20 minutes.
Remove from heat. Let stand covered for 5 minutes; fluff with a fork.

Spread the rice out on a baking sheet to cool before adding the remaining ingredients.

Add rice to a large bowl and stir in the mango, cilantro, and lime juice.

This Coconut-Mango Rice recipe is absolutely heavenly with my recipe for Blackened Tilapia.

Coconut-Mango Rice

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Recipe details

Yield 4 cups
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Instructions

In a medium saucepan with a lid, bring to boil rice, coconut milk, water, sugar, and salt over medium-high heat. Reduce the heat to low. Cover and simmer until tender, about 20 minutes. Remove from heat. Let stand covered for 5 minutes; fluff with a fork.
Spread the rice out on a baking sheet to cool before adding the remaining ingredients. Add rice to a large bowl and stir in the mango, cilantro, and lime juice.

Comments

Billie Sue on Sep 16, 2020

What happened to the 1 2/3 cup of water?

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- See 1 previous
- The Grove Bend Kitchen on Sep 16, 2020
  
  I forgot to add it to the instructions! Thank you so much for catching that🙏🏻 and letting me know. I’ve fixed it. Many thanks 😊 ❤️ I hope you give the recipe a try!
  
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- Lillian Flude on Sep 19, 2020
  
  Read direction again Billie Sue.
  Water is listed right after the coconut milk.
  
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Katie Craig on Sep 22, 2020

Could you do this in a rice cooker?

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- The Grove Bend Kitchen on Sep 22, 2020
  
  Hi Katie!
  Absolutely, you can use a rice cooker to make the rice. I didn't think about using a rice cooker but that's a GREAT idea! Let the rice cool before adding the mangos, cilantro, and lime juice. It's meant to be served at room temperature or cold. I hope you enjoy this recipe as much as I do!
  
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