Monthly Recipes
Coconut-Mango Rice (Nariyal-Aam Ke Chawal)
Sweetened rice is served as a dessert or a side dish. The sweet and smooth taste of mango and the hint of coconut turn this dish into an exotic dessert.
Prep Time: 10 Minutes Cook Time: 20 Minutes
1 cup basmati rice
1 tablespoons canola oil or ghee
3–4 whole cardamom pods
3–4 cloves
2 cups water
1/4 teaspoon saffron threads
1/2 cup coconut milk
1 cup sugar
2 tablespoons sweetened coconut flakes
3 ripe sweet mangoes
1. Wash rice in 2 to 3 changes of water. Soak in cold water for about 15 minutes, then drain.
2. Heat oil in 2- to 3-quart saucepan on medium-high heat. Split open cardamom pods. Add pods and the cloves to oil, and cook for a few seconds until the spices puff. Add the rice and stir for 1 to 2 minutes to coat with oil.
3. Add water and saffron threads and bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes, until the rice is cooked and all water is absorbed.
4. In a separate small saucepan, add the coconut milk and sugar. Bring to boil and remove from heat.
5. Peel and slice mangoes into 1/2-inch strips. Discard the pits. Refrigerate until ready to serve.
6. Add the coconut syrup to cooked rice. Stir slowly and bring to a boil. Remove from heat, cover, and let stand for 10 to 15 minutes until the syrup is well absorbed. Fluff the rice with fork.
7. To serve, place 1/2 cup rice on a serving plate, and garnish with coconut flakes and mango slices.
Makes: 8 servings Serving Size: 1/2 cup
Nutrition information per serving: Calories: 281; Total Fat: 6 g (Saturated Fat: 4 g); Carbohydrate: 58 g; Protein: 2 g; Fiber: 2 g;
Sodium: 8 mg
Reprinted from: The Indian Vegan Kitchen by Madhu Gadia, MS, RD
