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Mango Coconut Jasmine Rice
Mango coconut jasmine rice is a subtly sweet and creamy dessert.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Place the jasmine rice in a medium pot. Rinse 3-4 times with cool water, draining off as much water as possible after the last rinse. Add the can of coconut milk, salt, and one cup of water. Place a lid on top and bring up to a full boil over medium/high heat. As soon as it reaches a boil immediately turn the heat down to low and let simmer for ⏱️ 20 minutes (do not remove the lid during this time).
water ($0.00)1 cup
2
While the pot is simmering, cube the mango. For a step by step image tutorial on how to cut a mango, click here.
mango ($1.29)1
3
After the rice has simmered for ⏱️ 20 minutes, turn off the heat and let it sit, undisturbed, for an additional ⏱️ 10 minutes. Once it has rested, remove the lid and fluff with a fork. Slowly drizzle the honey over top while fluffing to mix it in. Add the cubed mango and stir again. Serve warm.
mango ($1.29)1
Nutrition Facts
calories
266.23 kcal
fat Content
1.98 g
serving Size
1 Serving
fiber Content
1.98 g
sodium Content
212.58 mg
protein Content
3.75 g
carbohydrate Content
58.53 g
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