Coconut Mango Rice
Serves 4 • Total Time: 30 minutes • FODMAP rating:
This side is not quite the same as traditional Thai “sticky rice.” Sticky rice is higher in fat and sugar. To make this a sweet treat, add more sweetener to taste and take away the green onions. To turn this dish into a meal, simply add ½ cup of edamame per person for added protein. This dish is guaranteed to be a staple, especially if you love coconut and mango. For a sweetener, try coconut sugar for an added depth of flavor.
Ingredients
1 can light coconut milk
1 cup uncooked rice, traditionally jasmine
¼ cup water
2 teaspoons fresh ginger, peeled and grated
2 ½- 3 teaspoons sweetener of choice
2 mangos, peeled and sliced
Optional Toppings
4 tablespoons green onions, chopped
4 tablespoons shredded coconut flakes
Instructions
In a medium sized saucepan, add the coconut milk, water, uncooked rice and fresh ginger.
Bring to a boil then immediately turn down the heat to low, stir and cover.
Cook about 25 minutes on low or until the rice is tender and liquid is absorbed.
While rice is cooking, peel and slice the mangos.
Place one serving of rice with ½ mango and garnish with green onions and shredded coconut flakes.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Start with ¼ cup mango per serving and increase as tolerated or swap in pineapple; for sweetener keep coconut or date sugar or honey to under ½ teaspoon and increase as tolerated; use just the greens from the green onions
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