Thai Coconut Rice With Mangoes – a delicious recipe with jasmine rice, coconut milk, water, sugar, mango, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
2
Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
3
While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
4
After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
329
kcal
Calories
1
g
Fat
72
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups jasmine rice, 1 (14 1/2 ounce) can coconut milk (light coconut milk okay), 1 cup water, 1/4 cup sugar, and more.
Yes, Thai Coconut Rice With Mangoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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