Sweet coconut rice with crystallised ginger

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
150g leftover or freshly made coconut rice, recipe follows

For the coconut rice

340g tinned lowfat sweetened condensed milk
25g flaked coconut
1 tbsp minced candied ginger
370g quick cooking jasmine rice
800ml light coconut milk
1 tsp ground cinnamon
50g diced dried mango (or dried currants, blueberries, papaya)
Fresh mint sprigs, for garnish, optional
1) Combine coconut 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.

2) Garnish with mint, if desired.

For the coconut rice:

1) In a small skillet, toast flaked 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.

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