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Ingredients35 m servings 701 cals
Original recipe yields 4 servings
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
- Cook's Note:
- Be sure to keep a close eye on the rice because it is easy to overcook. I've tried making this in a rice cooker before and I did not have any luck, so I always make this on my stovetop.
Per Serving: 701 calories; 38.6 g fat; 86.1 g carbohydrates; 8.6 g protein; 0 mg cholesterol; 64 mg sodium. Full nutrition
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