Creamy Mango Coconut Rice Recipes

CREAMY MANGO COCONUT RICE

Steps:

• Keep things sweet and simple with this delicious Creamy Mango Coconut Rice. Perfectly spiced with cinnamon, cloves and allspice, it's a flavor-packed side you're sure to love.
• Step 1
• Prepare rice according to package directions, using coconut milk mixed with 1 cup of water as the cooking liquid. Also add the allspice berries, cloves and cinnamon stick to the cooking liquid. Drain rice, reserving 1 cup of the cooking liquid. Step 2
• Heat oil in a large skillet set over medium-high heat. Cook the red pepper, mango, green onions, cashews, ginger, salt, pepper and cayenne for 3 to 5 minutes, or until red pepper is slightly softened and the cashews are lightly toasted. Step 3
• Stir in rice and reserved cooking liquid. Cook, stirring, for 3 to 5 minutes, or until most of the liquid has evaporated and the rice is creamy. Stir in the lime juice and sprinkle with cilantro. Serve with lime wedges. Recipe Tips
• Feel free to use any nut you have on hand in place of the cashews. Try peanuts, almonds or macadamias. If you like things spicy, garnish this rice with thinly sliced Thai chilis.

COCONUT MANGO RICE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).

COCONUT MILK RICE PUDDING

Steps:

• Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
• Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
• Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
• Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
• Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

Steps:

• Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
• Scoop rice into a serving bowl and top with mango.