DistributorsSalsas & sides · CRESPO KITCHEN
Coconut rice with mango, raisins and almonds
Coconut-milk rice with raisins, fresh mango and almonds.
40 min approx.6 servingsFresh mango
© 2026 National Mango BoardIngredients
- 2 cups long-grain white rice
- 2 cups water
- 1(14-ounce) can light coconut milk
- 1 tablespoon plus 1½ teaspoons sugar
- Salt to taste
- ½ cup raisins
- ¼ cup toasted sliced almonds
- 1 mango, peeled and diced
Method
- Combine rice, water, coconut milk, sugar and salt in a saucepan. Bring to a boil, then reduce to medium-low.
- Stir occasionally until liquid falls just below the rice and small holes appear on the surface.
- Cover, reduce to the lowest heat and cook 20–25 minutes until tender.
- Fluff, stir in raisins and rest covered off the heat for 10 minutes. Finish with almonds and mango.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board