One of the pleasures of home cooking is discovering that favorite, longed-for foods are not so out of reach, after all. Mango and coconut rice is one of these favorite foods—a dessert to be ordered whenever possible in Thai restaurants but never made at home. In fact, mango and coconut rice is really simple to make, and somehow tastes much better when eaten, spoonful by warm spoonful, at home.
1-2 mangoes, peeled and sliced
1 cup jasmine rice, uncooked
½ stick cinnamon (or 1⁄4 teaspoon ground cinnamon)
1 cup water
1 (13.5-ounce) can coconut milk
1 tablespoon sugar
½ tablespoon black sesame seeds, toasted (optional)
1. Combine the rice, water, and salt in a saucepan and bring it to a boil. Cover and lower the heat to low and let it simmer for 45 minutes. Then, take it off the heat and pour in the coconut milk. Fluff the rice, then cover and let it sit for about 20 minutes.
2. Serve with sliced mangoes and an optional sprinkle of sesame seeds.
Ready in about 1 hour 10 minutes
Makes 2-4 servings
Loading more stuff…
Hmm…it looks like things are taking a while to load. Try again?