Coconut Mango Rice.

There’s a restaurant we frequent that serves theeeee best pho tai, kim chi, and spring rolls, all with a side of crack, no doubt. Their version of this recipe was a chef specialty until they opened a new location and revamped their menu. My family converges on this restaurant for special occasions, like birthdays, and there’s always at least one person who orders the sweet mango rice. There are never enough spoons for the number of greedy taste buds looking to be satisfied. I’ve tried to make something similar since college, and just recently I was able to nail it. If you’re not a fan of mango or if you’re a terrific earth citizen and eat seasonally only, I think you could substitute any soft and sweet fruit you prefer, like blueberries, peaches, or strawberries.

 

1 can (1 1/2 c) coconut milk

1/2 c almond milk

1 tsp vanilla

2 tbsp agave or honey

1 c rice

1/2-1 c water

2 mangoes, peeled and cubed (or 1 1/2 c sliced fruit of choice)

Toasted coconut (optional)

 

In a saucepan with a snug-fitting lid, combine milks, vanilla, agave, and pinch of salt over medium-high heat. Bring to a light boil. Stir rice into milk mixture and bring back to a boil. Reduce heat to low and cover with lid for 6 minutes. Remove lid and stir; return lid and simmer for another 6 minutes. Repeat, stirring every 4-6 minutes, until most of the moisture is absorbed by the rice. Taste; if rice is still a little crunchy, stir in 1/2 c water and return to a simmer. Add more water (and more time) if rice needs it. When rice is sticky and soft, remove from heat. Spoon into 4 dishes and spread mango cubes on top of each. Top with toasted coconut, if using.

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