Coconut Rice with Mango - A recipe for Karina

I decided to do the recipe challenge that Gluten Free By the Bay put out. If you have ever been to a Thai restaurant and gotten the Sticky Rice with Mango..you will know the taste I am shooting for. But, I wanted to make it with stuff that could be easily obtained at the local grocery store, and with more healthful rice than white. I did not use sweetener in my batch, since I did not know if the lovely Karina could have any..but I would add a little of whatever sweetener you can use..not much though..I had it without any, and really did not miss it.

If you would like to see an "official" recipe, try Mango Sticky Rice. I would do it my way, then make the sauce recipe from this link..it would be much creamier. I just didn't have the time last night. This also makes a great breakfast. Have fun!


Coconut Rice with Mango

1 cup rice (I used brown jasmine)
1 can light coconut milk
toasted coconut (I used unsweetened and toasted it myself)
1 ripe mango
sweetener of some sort if using...sugar, maple syrup, honey, stevia..etc.
cinnamon
vanilla

Using your rice cooker or whatever way you cook your rice...cook your rice in the coconut milk adding water to get the right amount of liquid. Add a shake or two of cinnamon,sweetener if using, and a teaspoon or so of vanilla. Cook rice. When done, slice up mango. Top rice with mango, sprinkle with coconut and enjoy.

(The recipe for the sauce is as follows - warm coconut milk together with a pinch of salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved (5 minutes). Add cornstarch or arrowroot powder (dissolved in water) to the sauce and stir. As it thickens, turn down heat to low. Remove from heat. Spoon over rice.)