Fragrant Coconut Rice with Mango & Sesame
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Fragrant Coconut Rice with Mango & Sesame
Recipe By Courtney Roulston
Ingredients
400 ml can Coles organic coconut cream
1 kaffir lime leaf, bruised
½ lemongrass stem, bruised
3 tbs Coles honey, plus extra to serve
1 1/3 cups short or medium grain white rice, rinsed in a sieve
sea salt to taste
Toppings
1 mango, sliced
2 passionfruit
1 tsp white & black sesame seeds, toasted
1 tbs shredded coconut, toasted
Method
Heat 250 ml of the coconut cream and 1½ cups (375 ml) of water in a pot over a medium heat. Add the lime leaf, lemongrass, 2 tbs of honey, rice and a pinch of salt. Bring up to a simmer then reduce the heat to low an cook for 15 - 20 minutes or until the rice is tender and all the liquid has been absorbed.
Combine the remaining coconut cream and remaining honey in a small pot over a medium heat for 2 - 3 minutes.
Remove the lime leaf and lemongrass from the rice and discard.
Place the rice mixture into serving bowls and drizzle over a little of the coconut cream mixture. Top with sliced mango, passionfruit, sesame seeds and coconut before serving.
