Ingredients
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1 tablespoon grapeseed oil
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1 ½ cups sweet rice
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2 cups coconut milk
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¼ cup water
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2 tablespoons palm sugar, or more to taste
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1 pinch salt
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½ cup unsweetened coconut cream (Optional)
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2 mangoes - peeled, seeded, and diced
Directions
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Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
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Scoop rice into a serving bowl and top with mango.
Cook's Note:
Be sure to keep a close eye on the rice because it is easy to overcook. I've tried making this in a rice cooker before and I did not have any luck, so I always make this on my stovetop.
Nutrition Facts (per serving)
| 701 | Calories |
| 39g | Fat |
| 86g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 701 | |
| % Daily Value * | |
| Total Fat 39g | 49% |
| Saturated Fat 31g | 156% |
| Sodium 64mg | 3% |
| Total Carbohydrate 86g | 31% |
| Dietary Fiber 6g | 20% |
| Total Sugars 22g | |
| Protein 9g | 17% |
| Vitamin C 31mg | 34% |
| Calcium 48mg | 4% |
| Iron 6mg | 32% |
| Potassium 570mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
