Coconut Mango Rice*

This is another island favorite of mine. This decadent Parve (non-dairy) rice dish goes well with grilled chicken or fish.

• 1 can coconut milk
• 3 1/2 cups water (up to ½ cup more, as needed)
• 1 tablespoon raw or regular sugar
• 3 cups jasmine or basmati rice, rinsed and drained
• 2 teaspoons sea salt
• 2-3 mangoes, peeled and diced
• 2 teaspoons virgin coconut oil
• 1 medium sweet onion, diced
• zest of 1 lime, grated

Sauté the sweet onion in virgin coconut oil for about 5 minutes until just golden over a medium-low heat.

Bring the coconut milk and water to a boil in a medium size sauce pan. Add rice, salt and raw sugar and immediately reduce heat to simmer. When rice is almost done, about 15 minutes, add diced mango and lime zest, plus more water, only if needed. Cover the sauce pan and simmer until done (about 5 more minutes).  Garnish with fresh lime slices.

Serves: 6-8

* Parve (non-dairy)

Coconut Mango Rice*

 

Print

This is another island favorite of mine. This decadent Parve (non-dairy) rice dish goes well with grilled chicken or fish.

Author: Karen Abir

Recipe type: Pasta & Grains, Shabbat & Holiday

Cuisine: Parve (non-dairy)

Serves: Serves: 6-8

Ingredients

• 1 can coconut milk
• 3½ cups water (up to ½ cup more, as needed)
• 1 tablespoon raw or regular sugar
• 3 cups jasmine or basmati rice, rinsed and drained
• 2 teaspoons sea salt
• 2-3 mangoes, peeled and diced
• 2 teaspoons virgin coconut oil
• 1 medium sweet onion, diced
• zest of 1 lime, grated

Instructions

1. Sauté the sweet onion in virgin coconut oil for about 5 minutes until just golden over a medium-low heat.
2. Bring the coconut milk and water to a boil in a medium size sauce pan. Add rice, salt and raw sugar and immediately reduce heat to simmer. When rice is almost done, about 15 minutes, add diced mango and lime zest, plus more water, only if needed. Cover the sauce pan and simmer until done (about 5 more minutes). Garnish with fresh lime slices.

3.2.2885