This is an excellent twist on a classic Thai desert. Though it is hard to improve on the Thai classic coconut rice served with fresh, ripe slices of mango, I find the sweet addition of ginger and the slight kick of the cayenne pepper adds a depth to the dish that takes it from great to fantastic. I prefer the stickiness of short grain white rice in this dish, however, any medium grain rice is also excellent. Though I haven’t tried it, you could also substitute brown rice by adding more liquid and increasing the cooking time to 45 minutes.
Ingredients:
- 2 cups coconut milk
- 1 cup of short or medium grain white rice
- 2 tbls of minced fresh ginger (do not substitute powdered ginger)
- 1 tsp of ground Cayenne pepper
- 1 tsp of salt
- 1 fresh mango peeled and cut into slices
Instructions:
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Bring the coconut milk, ginger, cayenne pepper, and salt to a low boil in a sauce pan over medium-high heat
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Stir in the rice
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Cover tightly, reduce heat to low and let cook for 20 minutes
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Stir rice mixture well
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Serve warm with the fresh mango slices