Sweet Jasmine Rice with Toasted Ginger, Coconut, and Basil
I have recently visualized and wanted to try something similar to Thai Sticky Rice with Coconut, but wanted a fuss free version. Playing around with flavors, I offer you my recipe which I think is easy and full of flavor.
About this Sweet Jasmine Rice
This rice balances otherwise savory flavors with mangoes, making this a fun sweet and savory sort of dish.
Flavors of Home
This recipe is very flavorful, and the aroma of toasting the rice and ginger is quite amazing. In fact, I would make this again and again just to experience that heady fragrance. This also gently browns the rice giving this beautiful caramel color. Today, I wanted a general pick me up, but, was as usual pressed for time. This recipe came together so quickly, and it hit all the right notes. My son pronounced it as perfect.
For about 10 minutes of active time, prep and all included, who am I to mess with perfection. If you want to get even lazier about it, there is always the instant pot. It will not mess with your active cooking time, but the instant pot will allow you to get out and run your errands while this is cooking. So, entirely up to you. Served warm, this will offer you just the right amount of guilt-free indulgence especially on a busy, chilly evening. The recipe is naturally vegan and GF.
Another recipe along these lines is the ginger and coconut rice.which in turn will pair well this Thai Chicken with Mushrooms.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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An easy take on Thai Sticky Rice with Mangoes. This recipe uses fragrant Jasmine rice for perfect results.
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon minced ginger
- 1/2 cup Jasmine Rice
- 3/4 cup of Keystone Pantry Allulose
- 3/4 cup coconut milk
- 3/4 cup cubed fresh mango (1 large mango) See recipe note
- 1 teaspoon black sesame seeds (optional)
- 1 tablespoon chopped thai basil
Instructions
- In a heavy bottomed pan add the coconut oil and heat for about 1 minutes.
- Add the ginger and cook for about 30 seconds. Add in the rice and toast the ginger and the rice for about 3 to 4 minutes. The rice will be very fragrant and begin to turn golden.
- Add in the Allulose and the coconut milk and 3/4 cup water.
- Cover and set on low and cook for 35 minutes. Let the rice rest for 15 to 20 minutes.
- Place the rice in a serving bowl, or divide into 4 medium sized ramekins.
- Top with 1/4 of the cubed mango. Sprinkle with the sesame seeds if using and the thai basil. Enjoy warm.
- Instant Pot Method
- Turn the instant pot to saute mode add the coconut oil and heat for about 1 minute.
- Add the ginger and cook for about 30 seconds. Add in the rice and toast the ginger and the rice for about 3 to 4 minutes. The rice will be very fragrant and begin to turn golden. Turn off the saute mode.
- Add in the Allulose and the coconut milk and stir well. Set to rice setting and allow a natural release. Place the rice in a serving bowl, or divide into 4 medium sized ramekins.
- Top with 1/4 of the cubed mango. Sprinkle with the sesame seeds if using and the thai basil. Enjoy warm.
Notes
If you want to try this recipe with regular sugar use about 1/2 cup sugar and brown sugar would work better. If you do not have fresh mangoes, you can use Trader Joe's frozen cubed mango.