Creamy Coconut Mango Breakfast Rice
15min
30min
4
385
Chef's Note
For the best flavor, try to find ripe, fragrant mangoes. If mangoes aren't in season, you can substitute with frozen mango chunks, just thaw them before using. For a dairy-free version that's still creamy, this recipe already fits the bill!
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Ingredients
1 cup jasmine rice
1 cup water
1 cup coconut milk
2 medium ripe mango
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup shredded coconut
1/4 cup sliced almonds
2 tablespoons honey
Instructions
- 1
Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- 2
In a medium saucepan, combine the rinsed rice, 1 cup of water, 1 cup of coconut milk, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
- 3
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- 4
While the rice is cooking, peel and dice 1 mango into small cubes. Set aside.
- 5
Toast 1/4 cup of shredded coconut and 1/4 cup of sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Remove from heat and set aside.
- 6
Once the rice is cooked, remove from heat and stir in 1 teaspoon of vanilla extract. Let it stand, covered, for 5 minutes.
- 7
Peel and dice the remaining mango and puree it in a blender until smooth to make a mango sauce.
- 8
Fluff the rice with a fork and gently fold in half of the diced mango.
- 9
Divide the rice mixture among 4 serving bowls. Top each with the remaining diced mango, toasted coconut, and almonds.
- 10
Drizzle each serving with the mango puree and 1/2 tablespoon of honey.
Nutrition Information (per serving)
385
6g
58g
16g
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