Sweet coconut rice with candied ginger

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
375g leftover or freshly made coconut rice, recipe follows
380ml tinned lowfat sweetened condensed milk
1 tbsp minced candied ginger
1 tsp ground cinnamon
50g diced dried mango (or dried currants, blueberries, papaya)
Fresh mint sprigs, for garnish, optional

For the coconut rice

30g flaked desiccated coconut
450g quick cooking jasmine rice
2 (410ml) tins light coconut milk
1) In a small skillet toast coconut on low heat until lightly toasted, about 5 to 8 minutes.

2) To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.

3) Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.

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