Chef’s note: Use fresh coconuts, when available, for additional flavor enhancers and plate presentations. You can also puree overripe mangoes with lime to add another flavor element to the dish. You can omit the sugar and add other savory flavors for a great side dish to grilled chicken or fish.
| Servings | people |
Ingredients
- 2 cups California Blonde (soaked in cold water for 20 minutes, then drained)
- 2 cups coconut milk canned or freshly prepared
- 1 pinch salt
- 3 tbsp. coconut palm sugar
- 2 large, ripe mangoes (peel and slice some large pieces for garnish and dice the rest)
- 1 large, ripe pomegranate (seeded and washed)
- Mint leaves (shredded fine to taste)
Ingredients
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Instructions
Sauce
- Combine 1 cup of coconut milk with 2 tbsp. coconut palm sugar in a small sauce pan.
- Cook over medium heat until it reaches a sauce-like consistency.
- Remove from heat and set aside until service.
Main Dish
- In a medium saucepan, combine rice, remaining coconut milk, salt, sugar, and 1.5 cups water. Stir and bring to boil.
- Once boiling, turn to low heat and simmer, covered, about 30 to 40 minutes until all the liquid is absorbed and rice is soft.
- Remove from heat. Let stand 15 minutes.
- Mold the cooked rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature.
- At serving time, unmold onto a plate and top with mango or other seasonal ripe fruit such as pears, peaches, or persimmons.
- Toss the diced fruit with the pomegranate seeds and mint shreds, and squeeze some seasonal citrus. Spoon around and on top of rice.
- Drizzle sauce around and on top. Add whipped cream (optional).