This is a simple recipe with a light sauce and juicy mango slices. I've made it with leftover chinese food rice, or using an instant pot to cook the rice in coconut water. You can cook the rice in a pot as well, of course.
Steam or cook the rice in coconut water or regular water according to instructions. I've used precooked leftover rice from chinese food orders before - in this case just cook it for a while in some coconut milk and sugar.
If steaming, it works well to use an instant pot - put 1 cup of rice and 2/3 cup coconut water or regular water.
Steam for around 12 minutes with 12 minutes natural release. If you have more than one cup, change the amount of of liquid added to match (2/3 liquid: 1 rice). It will need a longer time for more.
Mix 2 tbsp of the coconut milk with 1 tbsp cornstarch and set aside.
Simmer the remaining coconut cream, sugar and salt together for a while in a saucepan.
Thicken the sauce by slowly adding the cornstarch mixture to the simmering coconut milk mixture.
combine the cooked rice with half of the sauce and stir, then let sit until it is soaked.
Scoop the cooked rice & sauce mixture into individual bowls and plop them onto the bowl so they hold the shape of the scoop.
Slice the mangoes.
First, peel off the skin.
Cut off the ends so it can stand securely.
Then, cut the mango by gliding a knife along the mango seed on both sides. Then you have two mango pieces to cut into smaller slices.
Split the remaining sauce into each bowl, poured over rice, then scatter a few pistachios over top.
Ingredients
Directions
Steam or cook the rice in coconut water or regular water according to instructions. I've used precooked leftover rice from chinese food orders before - in this case just cook it for a while in some coconut milk and sugar.
If steaming, it works well to use an instant pot - put 1 cup of rice and 2/3 cup coconut water or regular water.
Steam for around 12 minutes with 12 minutes natural release. If you have more than one cup, change the amount of of liquid added to match (2/3 liquid: 1 rice). It will need a longer time for more.
Mix 2 tbsp of the coconut milk with 1 tbsp cornstarch and set aside.
Simmer the remaining coconut cream, sugar and salt together for a while in a saucepan.
Thicken the sauce by slowly adding the cornstarch mixture to the simmering coconut milk mixture.
combine the cooked rice with half of the sauce and stir, then let sit until it is soaked.
Scoop the cooked rice & sauce mixture into individual bowls and plop them onto the bowl so they hold the shape of the scoop.
Slice the mangoes.
First, peel off the skin.
Cut off the ends so it can stand securely.
Then, cut the mango by gliding a knife along the mango seed on both sides. Then you have two mango pieces to cut into smaller slices.
Split the remaining sauce into each bowl, poured over rice, then scatter a few pistachios over top.