When I heard about the #ricelove bloghop on for the month of September featuring any kind of rice dish, I was eager to jump in. But with a half-finished kitchen, I was hoping I could get the recipe out of my head and tested sooner than later. So, as soon the stove got hooked up and the countertop was put in, I got to work.
I’ve always loved the mango sticky rice dessert at our local Thai restaurant but I wanted to try a version featuring brown jasmine rice (the dietitian in me loves the whole grain aspect – the food lover in me likes the nutty taste.) I thought of candied ginger in place of fresh for a texture twist. And while shopping at Trader Joe’s this weekend, I found the perfect complimentary ingredient for a topping :
Mango Coconut Rice With Candid Ginger
Makes 4 servings
1 cup uncooked brown jasmine rice
1 cup canned light coconut milk
2 tablespoons brown sugar
2 tablespoons candied ginger, diced
1 1/2 cups cubed mango (about 2 large mangoes)
1/4 cup Trader Joe’s Thai Lime & Chili cashews
Cook rice according to the package. Let cool and transfer to a large bowl.
In a small pot, whisk coconut milk and brown sugar. Add ginger and heat pot over medium-low until the sugar is dissolved and the mixture is warm. Pour over rice and toss. Add mango, cover and let sit for 30 minutes in the refrigerator.
When serving, top each bowl of rice with 1 tablespoon of cashews.
Variations: You certainly can use any kind of rice you prefer including the traditional sweet or glutinous rice. Or swap out the candied ginger for fresh. I also think peanuts or almonds would be lovely if you can’t get your hands on those cashews (oh, but try to – they are THAT good!)
Do you have a favorite rice dish? Please share in the #ricelove fun by linking up any rice recipe during the month of September with the linky tool below. And enjoy all the fellow bloggers’ #ricelove creations by clicking on the thumbnail photos!