Grenadian Mango Coconut Rice
Grenadian Mango Coconut Rice is a delightful and aromatic dish that combines the tropical flavors of mango and coconut with fluffy rice. This dish is a popular side in Grenadian cuisine and pairs well with a variety of main dishes.
Ingredients
- 2 cups jasmine rice
- 1 ripe mango, diced
- 1 can (14 oz) coconut milk
- 1 1/2 cups water
- 1/4 teaspoon salt
Instructions
- In a pot, combine the jasmine rice, coconut milk, water, and salt.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the diced mango and fluff the rice with a fork.
- Let the rice sit for 5 minutes to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Fat
- 5g
- Protein
- 3g
Supplies
Pot Spoon Measuring cup
Tools
Cutting board Knife
Serving suggestions
Grenadian Mango Coconut Rice is best served alongside grilled fish or jerk chicken.
Tips & tricks
For a creamier texture, use full-fat coconut milk. Adjust the sweetness by choosing a ripe or slightly underripe mango.
Cost
$8