I figured you deserved a rice recipe after that rambling 1600 word essay on small appliances and sushi.  So here’s something easy and effing delicious.  I made this for the first time last night.  It’s inspired by a dessert that one of the Thai restaurants in Duluth serves.  It’s not exactly the same . . . and I like mine better . . .

Coconut Mango rice Dessert/Breakfast

Ingredients

• 1/2 cup coconut milk from a can (I suppose you could use light coconut milk if you really wanted to, but that’s less fun)
• 2 tablespoons sugar
• pinch of salt
• 1 cup cooked sushi rice either fresh and warm or leftover and cold (or other rice, I just like sushi rice best)
• about 1/2 a mango, skin removed, either sliced or chopped
• extra sugar for sprinkling (optional)

Method

This is so easy.  I’m kind of embarrassed to even tell you how to do this.

Pour the coconut milk into a 2-cup cereal bowl.  Add the 2 tablespoons sugar and the pinch of salt.  Stir this until the sugar is completely dissolved.  Add the rice on top in a nice mound.  Arrange the sliced or copped mango pieces on top of it.  I just slice the mango right off the skin onto the rice.  Since it’s the dead of winter here in Minnesota, it’s not exactly peak mango season.  If your mango is not quite sweet enough for you, sprinkle 1-2 teaspoons of sugar on top.  This could probably serve 2 people as a dessert.  But I eat it by myself.  I can very easily imagine this as breakfast, too.  It’s not too sweet and it’s full of good stuff.  (It’s mango and coconut and rice! It’s good for you, right?)

See? Easy.

And so good.  I was too distracted by eating it to take a good picture.  So . . . here’s an aftermath picture.  Enjoy!