Since I started cutting back on gluten, soy and dairy due to Sidekick’s difficulty digesting those things, dinner often has me stumped. Hence the sudden lack of food posts around here lately. We have chicken. A LOT of chicken. And beef. But side dishes can be a bummer. I don’t just want to throw fruit or vegetables on a plate, but there’s a bit of a learning curve involved in preparing them in interesting ways without adding a lot of processed oils and gluten that I used to rely on to make my meals. This mango coconut rice is a quick and easy side dish that works with my allergen-free dietary needs right now.
For you folks following the Paleo diet, you know that rice isn’t entirely “primal” (there’s a very interesting discussion on that subject over at Hunt Gather Love – I tend to agree with this particular writer’s scientific approach to food). But it’s gluten-free, which is the most important thing to me. And Nate LOVES this dish, which is the second-most important thing to me! This mango coconut rice is actually my own personal take on our favorite side from our go-to Thai restaurant downtown. Enjoy.
Five Minute Mango Coconut Rice
- 1 cup coconut milk
- 2 Tbsp coconut sugar or brown sugar
- 1 cup white Minute Rice
- 1 mango
- Mix coconut milk and sugar.
- Over medium-high heat, bring the coconut milk to a soft boil (do not let it get to a rolling boil or your coconut milk may curdle).
- Remove coconut milk from heat, stir in the Minute Rice and cover.
- Let sit five minutes.
- Fluff with a fork, top with sliced mango and serve.
I usually use Thai Kitchen coconut milk (full fat, not that lite stuff).
Coconut sugar tastes similar to brown sugar, although I often use it interchangeably with white sugar as well. It has a lower glycemic index than standard processed sugar, so it doesn’t mess with the insulin levels in your body as much. It’s even acceptable for use by people with diabetes.
Make sure not to let the coconut milk boil too high, or it can curdle.
Minute Rice is the secret to making this dish in a flash. If your Minute Rice isn’t fully cooked after sitting in the hot coconut milk mixture for five minutes, you can just microwave it for a minute or two to complete the cooking process.
I love using ataulfo mangoes instead of traditional mangoes. They’re a little sweeter, less fleshy, and have a smaller pit to contend with. I get mine at Costco or Whole Foods.
Minute® Rice is so quick and easy to prepare and is a great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.
Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.
Visit http://www.minuterice.com/ to create a great main meal or side dish for your next family get-together or potluck.
This is a sponsored post written by me on behalf of Minute® Rice.