Mango Coconut Rice that’s ready in Five Minutes Flat

This mango coconut rice is a quick and easy side dish that works with my allergen-free dietary needs.

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.

Thai food is actually one of our big go-tos, since there are a minimal amount if ingredients in a lot of dishes. Also, their reliance on coconut milk instead of dairy makes Thai cuisine manageable for people with dairy allergies.

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

Yield: 2 servings

Five Minute Mango Coconut Rice (Gluten-Free)

Print

This mango coconut rice is a quick and easy side dish that works with my allergen-free dietary needs.

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup coconut milk
• 2 Tbsp coconut sugar or brown sugar
• 1 cup white Minute Rice
• 1 mango

Instructions

1. Mix coconut milk and sugar.
2. 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).
3. Remove coconut milk from heat, stir in the Minute Rice and cover.
4. Let sit five minutes.
5. Fluff with a fork, top with sliced mango and serve.

Nutrition Information:

Yield:

2

Serving Size:

2 servings
Amount Per Serving: Calories: 478Total Fat: 25gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 20mgCarbohydrates: 64gFiber: 3gSugar: 36gProtein: 5g

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.

If you don't have experience cutting mangoes, I have a whole tutorial on that. Hop on over to read all about how to cut a mango.

Does your family enjoy Thai food? You should definitely give this mango coconut rice a try for dessert!