Say bye-bye to plain, boring rice. Adios. A bientot. Auf wiedersehen. See ya — because Creamy Coconut Mango Rice is where it’s at, folks.
I’m not going to claim that this is the “perfect” side dish for “everything under the sun” — it’s not. But if your grilling chicken, pork or seafood and you want something different to serve it with, give this one a try – especially if your protein has a spicy kick to it. Creamy Coconut Mango Rice is an ideal foil for spice.
This coconut milk infused rice is dotted with sweet, plump raisins and tangy bites of mango — and it doesn’t suck. Best of all, it’s pretty easy to make if you’re adept at chopping and don’t mind stirring a pot occasionally — the mundane-ness of which I remedy by concurrently sipping a glass of wine.
Sauté the onions until they’re softened and slightly translucent, then add the raisins and mango. Stir gently — you don’t want to smash or pulverize the mango, just warm it through and combine it with the other ingredients.
In a separate pot, heat the coconut milk, water, orange juice and cinnamon stick to a boil. Add the rice and return the pot to a boil, then reduce heat to simmer and stir frequently until the rice is tender. You can add additional liquid (water) a little at a time if it evaporates too quickly.
When it’s done, you’ll have a creamy, risotto-like rice. Discard the cinnamon stick.
Carefully fold in the mango mixture and top with sliced green onions. Done. This is a serious departure from those processed rice blends in the dry foods aisle. You’re won’t get this taste from a flavor packet.
Coconut Mango Rice
A tropical savory-sweet blend that's great with grilled chicken, seafood or anything jerk!
- 1 1/2 teaspoons olive oil
- 1 firm, ripe mango peeled and diced into 1/2" pieces
- 1/3 cup golden raisins
- 1/3 cup red onion chopped
- 2 tablespoons butter
- 1 cinnamon stick
- 1/4 cup orange juice
- 1/2 cup unsweetened coconut milk
- 1 3/4 cup water + more as needed
- 1 cup rice
- 1/4 teaspoon kosher salt
- 1 green onion, finely sliced
In a small saucepan, heat the olive oil over medium high heat. Add the onions and saute until tender and slightly transclucent. Add the golden raisins and mango and cook, stirring occasionally 1-2 minutes until raisins are slightly plump. Don't overstir -- you don't want the mango to fall apart. Remove from heat and set aside.
In a large saucepan, heat the butter, cinnamon, orange juice, coconut milk and water over medium high heat until it reaches a boil. Stir in the rice and return to a boil, then reduce the heat to a simmer (about medium-low) stirring very frequently. Cook until liquid has absorbed and rice is tender. If liquid evaporates and rice still hasn't cooked, add water in 1/4 cup increments and continue cooking until rice is tender. Remove from heat.
Gently fold the mango mixture into the rice mixture, so it doesn't break apart the mangoes. Sprinkle with green onion and serve.
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