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
- 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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