Mango Coconut Rice Recipe
Slightly sweet but still savory, this Mango Coconut Rice recipe is the perfect pairing to your favorite spicy dishes. Basmati rice is cooked with water and coconut milk, then diced mango is stirred in just before serving.
Servings: 6 servings
Ingredients
- 1 ½ cups rice basmati or other long-grain rice
- 1 ½ cups water
- 1 cup coconut milk full-fat
- 1 ¾ tsp. salt to taste
- 1 cup mango finely diced
- Basil chiffonade, optional
Instructions
- Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain and dry completely.
- Pour water and coconut milk into a medium-sized pot and bring to a boil. Once boiling add salt and rinsed and drained rice.
- Bring the ingredients back to a boil and then reduce heat to low, cover, and simmer for 20-25 minutes. Check on the rice after 20 minutes to see if it is done.
- Once cooked, turn off heat and stir in diced mango. Serve immediately as is or with a sprinkle of basil chiffonade. Enjoy!
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: While this mango rice recipe is better enjoyed immediately, you can make it up to 1 to 2 days early.
- How to store: Keep leftover rice in an airtight container in the refrigerator, for up to 3-4 days.
- How to freeze: The mango coconut rice can be frozen in an airtight, freezer-safe container for up to 3-4 months. Fully defrost it before reheating.
- How to reheat: Add the rice to a skillet over medium-low heat with a touch of oil or some water. Stir frequently while cooking for 4-5 minutes until completely warm.
Nutrition
Calories: 260kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 568mg | Potassium: 182mg | Fiber: 1g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg
