Thai Coconut Rice & Mangoes
2 cups Gen-Ji-Mai, soaked in cold water for 20 minutes, then drained.
2 cups coconut milk, canned or freshly prepared
Pinch of salt
3 tablespoons of coconut palm sugar.
2 large ripe mangoes, peeled and sliced some large pieces for garnish and dice the rest.
1 Each one large ripe pomegranate, seeded and washed.
Mint leaves shredded fine to taste.
Sauce – 1 cup coconut milk reduced with 2 Tbl coconut palm sugar medium heat until a sauce like consistency. Transfer and remove until service.
In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1.5 cups water. Stir.
Turn to low heat and simmer, covered, about 30-40 minutes until all the liquid is absorbed, and rice is soft.
Remove from heat. Let stand 15 minutes.
Mold the cooked rice into individual ramekins or small cups lined with plastic wrap.
Cool to room temperature.
At serving time unmold onto a plate and top with mango or other seasonal ripe fruit (pears, peaches, persimmons).
Toss the diced fruit with the pomegranate seeds, mint shreds and squeeze some seasonal citrus. Spoon around and top of rice.
Drizzle sauce around and on top. Whipped cream a great addition.
Chef Notes – Fresh coconuts when available for additional flavor enhancers and plate presentations are fantastic. You can also puree over rips mangoes with lime to add another flavor element to the dish. You can omit the sugar and add other savory flavors for a great side dish to grilled chicken or fish.