I love rice. It is so soft and tender and delicious, not to mention the perfect base for so many yummy things. I especially love rice when it is loaded UP with creaminess and flavor like 👆🏼👆🏼👆🏼.
This rice is cooked in coconut milk and then fresh, pureed mango is stirred in at the end, leaving you with a rich, creamy, slightly sweet, bright, fresh, and flavor bomb pot of rice. Seth kept saying it tasted “buttery” even though there was no butter. I think he was tasting the richness from the coconut milk, which gives the rice a nice dose of healthy fat and body. LOVE. Coconut milk is life…most def one of my favorite things to cook with.
Not only is this rice DE-licious, it is also super easy to make. Simmer with the coconut milk + stir in fresh mango puree = doneskies. That’s it – super, super easy, and a great way to elevate an otherwise relatively plain bowl of rice.
There is a time and place for this rice. This is not something that would be good as a base for a really saucy dish, like a curry for example. There is already too much creaminess and flavor going on in here for that. It wouldn’t absorb the sauce as well, and the flavors would fight each other big time.
The perfect time and place for this rice is under ANYTHING blackened. Oh man, it is just screaming for some blackened chicken, fish, shrimp, or veggies to be piled over top and devoured aggressively. The reason? The rice is creamy and slightly sweet. The perfect contrast to that is something super bold and spicy. I’m telling you guys…put anything blackened over this and you will die and go to food heaven.
Our absolute fave, fave, FAVE way to eat this is with blackened chickpeas and a dollop of plain yogurt. You heat some olive oil in a pan, dump in a can of drained chickpeas, season with salt and pepper, and let those babies cook until they have a nice golden brown sear. Then dump all kinds of bold spices on top (things like cumin, cayenne pepper, coriander, curry powder, garlic and onion powder, etc…). I also love to throw a few pinches of cinnamon in there to balance out some of that bold spiciness. Let that cook until the spices have charred a little bit into the chickpeas, and then top a steaming hot bowl of this rice with a big pile of the chickpeas. Finish it off with a dollop of plain yogurt and some cilantro and say goodbye to any other dinner that you will ever make in the future, because this is all you need, people….