Are you getting excited for summer? I know I am. We can look forward to longer days, no jackets or bulky clothes, open windows, dining el fresco, and lots of fresh fruits and veggies. Ahhhh……..
This morning I was looking at the beautiful mangos that were sitting in the fruit basket in my kitchen. They were perfectly ripe and ready to be eaten. Now. No time to wait.
I’ve done the mango chutney, mango salsa, and the mango in my salad thing. Yummy to be sure, but I wanted to turn them into something different. Something that I could share with you, so that you could make your mangos fabulous too. But my creativity hadn’t woken up and I was stumped.
As I was looking in my cabinet for the oatmeal, my eyes met a bag of Thai Jasmine rice, and that light bulb that Oprah always talked about turned on. It was an “ah-hah” moment. Sticky rice, mango, and……the coconut milk that is always in my refrigerator. Sounds amazing, right?
First let me tell you how incredible it smells when it’s cooking. It rivals any fragrance I’ve ever sprayed in the air. The sweet aroma of mango and coconut, along with the Jasmine rice is divine. Simply, positively, divine. There’s no other word for it.
My mouth was literally watering for the twenty minutes that it simmered away on the stove. It even enticed my old Labrador into the kitchen to hang out with me while I chopped up some rainbow chard and kept an eye on the rice. Our stone floor is hard, he doesn’t like it so much anymore, but he does love good food, and he knew that if he hung around long enough some of it would eventually find its way to his bowl. He’s no dummy.
Finally, the rice was done, and when I tell you that it made me do the happy dance, I’m not kidding. This was a Caribbean kind of happy dance, all steel drums kind of swaying happy dance. It even evoked some off key humming, that’s when you know it’s good, because I’m not a singer, a hummer, or a whistler. Nope, Alex was blessed with that gift, not me.
The real litmus test for this recipe came from my son. He’s home for the summer and I’m making him my official taste tester for the next few months. It’s nerve wracking when he takes the first bite because he’s brutally honest. So, he took a bite, and silence. Ruh-roh, perhaps I’m easy to please? Then, he took a bigger bite and asked if there was any more. Yes! Success!!!!
This is something you’ll like, it’s super easy to make. All you need to do is stir the rice into a medium saucepan with some hot coconut oil, then add coconut milk, some water, and salt. Bring the liquid to a boil, add the mango, bring it back to a boil and then cover and reduce the heat to simmer. In twenty minutes you’ll have the most amazing rice that you’ve ever had.
Eat if for dessert, a side dish, or breakfast. This is a mutli-purpose rice. I’m serving it for dinner tonight with some sautéed rainbow chard (recipe to come) and a Portobello burger. Only four more hours to go!
Let me know what you think. Did you like it or love it?