Coconut Mango Rice

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.

This seriously is my ideal meal. My fave type of food to eat. And the chickpeas are the perfect easy topping because they come together in less than ten minutes. And I need that ease in my life right now. 24 weeks preggo = basically zero energy.

I am SOOOO tie-yad. So so sleepy. In fact, after I finish this post Ima probably go try and take a nap. Pregnancy, I like you because you create adorable, squishy humans that I love with all my heart and soul, but do you have to zap all my energy and make me hungry like an angry 600 pound man every second of the day?

Can we come to some type of agreement and compromise here? How about if I let you keep making me get up to pee every two hours at night + make rolling over in bed be an athletic feat, you let me have a teensy bit more energy and not get hungry one hour after I eat a giant meal. Can we do that? Maybe? Think about it and get back to me. P.S. Thanks again for the adorbs tiny humans. You da real MVP.

Have a wonderful weekend everyone! Woop woop for Fridays!

Coconut Mango Rice

★★★★★

5 from 1 reviews

• Author: Annie Chesson
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups jasmine rice
• 1 13 oz (approximately) can coconut milk (light or regular coconut milk both work)
• 2 mangoes, flesh removed from seed and peels

Instructions

1. Shake up your can of coconut milk, open it, and add it to a measuring cup. Add the remaining amount of water you need to reach 2 3/4 cups of liquid
2. Add this to a medium pot and bring to a boil
3. When boiling, add your rice, season with salt, stir, and bring back to a boil
4. Reduce to a simmer, cover, and simmer for 15-17 minutes, until most of the liquid has absorbed
5. Meanwhile, add your mango to a blender with a little bit of water and blend until it has formed a smooth puree. Add more water if needed, just enough to allow the mango to actually blend. 2 mangoes + a little water should make a little under 1 cup of puree
6. Fluff the rice with a fork and stir in your mango puree
7. Season to taste with salt and pepper and serve!

Notes

My favorite way to eat this is with spiced, sauteed chickpeas and a dollop of plain yogurt!

Nutrition info is assuming you use full fat coconut milk.

Nutrition

• Serving Size: 1/2 cup
• Calories: 222
• Sugar: 3 g
• Sodium: 19 mg
• Fat: 8 g
• Carbohydrates: 36 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 0 mg

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more yummy rice recipes? Check these out:

Instant Pot Curry Rice with Almonds

Creamy Baked French Onion Rice

Thai Pineapple Fried Rice