If you're looking for a tropical twist on a classic rice dish, then you'll love this Coconut Rice with Mango recipe. This dish is perfect for those who love the combination of sweet and savory flavors, and it's super easy to make. Plus, it's vegan and gluten-free, making it a great option for those with dietary restrictions.
Ingredients:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 ripe mango, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted unsalted cashews, chopped
This image showcases the finished dish with the vibrant colors of the mango and cilantro. The coconut rice is perfectly cooked, and the cashews add a nice crunch to the texture.
Instructions:
- Rinse the jasmine rice in a fine mesh strainer and add it to a medium-sized pot with the coconut milk, water, and salt.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
- Simmer the rice for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork and transfer it to a serving bowl.
- Top the rice with the diced mango, chopped cilantro, and roasted cashews.
- Serve immediately and enjoy!
This image showcases the preparation of the diced mango. It's important to choose a ripe mango for the best flavor and texture. The mango adds a sweet and juicy element to the dish.
Notes:
This Coconut Rice with Mango recipe is a great side dish for any meal, or you can enjoy it as a main dish by adding some protein like tofu or grilled shrimp. You can also adjust the amount of salt to your taste preferences, and add some lime juice for an extra pop of flavor.