Ingredients:

  • 1 tablespoon coconut oil (15 ml)
  • 1 cup long-grain white rice, rinsed (190g)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup water (240 ml)
  • ½ teaspoon salt (3g)
  • 1 pandan leaf (optional, for extra flavor)
  • 1 ripe mango, diced (approx. 300g)
  • ½ red onion, finely diced (approx. 50g)
  • ½ red bell pepper, finely diced (approx. 50g)
  • ¼ cup fresh cilantro, chopped (approx. 10g)
  • 2 tablespoons lime juice (30 ml)
  • 1 jalapeno pepper, seeded and minced (optional, adjust to taste) (approx. 5g)
  • Salt and pepper to taste

Instructions:

  1. Melt coconut oil in the saucepan over medium heat. Add rinsed rice and sauté for 1-2 minutes, stirring constantly, until the rice is slightly toasted and fragrant.
  2. Pour in coconut milk and water. Add salt and pandan leaf (if using). Bring to a boil.
  3. Reduce heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do NOT lift the lid during this time!
  4. Remove from heat and let the rice stand, covered, for 10 minutes. This is crucial for perfect, fluffy rice! Fluff with a fork before serving.
  5. While the rice is cooking, combine all Mango Salsa ingredients in a mixing bowl. Toss gently to combine. Taste and adjust seasoning with salt and pepper.
  6. Spoon Coconut Rice into bowls and top with Mango Salsa. Garnish with extra cilantro (optional).