Description

This Mango Coconut Rice recipe is a fragrant and creamy side dish that blends the tropical sweetness of ripe mango with the rich flavor of coconut milk, perfectly paired with fluffy basmati rice. It’s a quick and easy recipe that brings a refreshing twist to traditional steamed rice, ideal for warm weather meals or as a vibrant accompaniment to your favorite dishes.

Ingredients

Scale

Rice and Liquid

1 ½ cups basmati rice (or long-grain white rice)
1 ½ cups water
1 cup (15-ounce can) full-fat coconut milk
1 ¾ teaspoon salt

Additional Ingredients

1 cup finely diced mango
Basil (chiffonade, optional)

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Instructions

Rinse the Rice: Add the basmati rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes or until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Let the rice drain and dry completely.
Combine Liquids and Bring to Boil: Pour the water and full-fat coconut milk into a medium-sized pot and bring the mixture to a boil over medium-high heat. This creates a creamy cooking liquid that infuses flavor into the rice.
Add Rice and Salt: Once the liquid is boiling, add the rinsed and drained rice along with the salt. Stir briefly to combine the ingredients evenly.
Simmer the Rice: Bring the mixture back to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes. Start checking the rice at 20 minutes to ensure it is tender and the liquid is absorbed.
Finish and Serve: When the rice is cooked, turn off the heat and gently stir in the finely diced mango. Serve the mango coconut rice immediately, optionally garnished with a sprinkle of fresh basil chiffonade for an aromatic touch.

Notes

Rinsing the rice is essential to avoid clumpy rice and achieve a fluffy texture.
Using full-fat coconut milk provides a rich and creamy flavor; light coconut milk can be used but will yield a less creamy result.
If fresh mango is not available, ripe frozen mango chunks can be thawed and used instead.
Basil chiffonade adds a fresh herbal note but can be omitted if unavailable.
Leftovers can be refrigerated and gently reheated with a splash of water or coconut milk to retain moisture.