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Mango Coconut Rice with Fresh Lime and Herbs

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Coconut Rice:
  • 1½ cups 300g jasmine or long-grain white rice
  • 1 can 400ml full-fat coconut milk, shaken well
  • ¾ cup 180ml water
  • ½ teaspoon salt
  • 1 teaspoon sugar or honey optional
  • 1 stalk lemongrass bruised (optional)
  • 1 kaffir lime leaf optional
  • Mango and Herb Topping:
  • 2 ripe mangoes peeled and diced into ½-inch cubes
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ cup fresh cilantro roughly chopped
  • 2 tablespoons fresh mint leaves torn
  • 2 green onions thinly sliced
  • 1 tablespoon olive oil or coconut oil
  • Finishing:
  • Lime wedges
  • Toasted coconut flakes optional
  • Toasted sesame seeds or crushed cashews optional
  • Pinch of chili flakes optional

Instructions
 

  • Rinse rice under cold water until mostly clear. Drain well.
  • Combine rinsed rice, coconut milk, water, salt, and sugar in a saucepan. Add lemongrass and lime leaf if using. Bring to a boil over medium-high heat, stirring once. Reduce heat to lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.
  • Remove from heat and rest, covered, for 5 minutes.
  • Discard lemongrass and lime leaf. Fluff rice gently with a fork.
  • Dice mangoes and toss with lime juice, lime zest, oil, cilantro, mint, and green onions in a small bowl.
  • Fold mango and herb mixture gently through the warm fluffed rice. Transfer to a serving bowl, scatter toppings, and serve with lime wedges.

Notes

  • Always rinse the rice before cooking in coconut milk to prevent a gummy texture
  • Shake the coconut milk can before opening to combine the cream and liquid evenly
  • Never lift the lid during the 15-minute cook time or 5-minute rest
  • Stir once when it comes to a boil, then leave completely undisturbed
  • Add mango and herbs right before serving — they wilt and release juice if mixed too early
  • Taste the plain coconut rice before adding toppings and adjust salt if needed
  • Rice can be cooked up to 2 days ahead — reheat gently and add fresh toppings when serving
  • For the rice cooker, use the same quantities on the white rice setting
  • Frozen mango works well — thaw and pat completely dry before using
  • Pairs beautifully with grilled shrimp, roasted chickpeas, grilled tofu, or a green salad