Sweet Milk Rice with Chili-Salt-Lime Mango & Jaggery

(30 minutes, serves 4)

Sweet milk rice:
1 c. short-grain white rice
2 c. water
1 T sugar
pinch of salt
1 1/2 c. sweetened coconut milk

Chili-Salt-Lime Mango
2 c. chopped mangoes
1/2 t. fine salt
1/2 t. chili powder (cayenne)
1 t. lime juice

4 t. jaggery, grated (or brown sugar)

1. Cook sweet milk rice: Put rice with water, sugar, and salt in a saucepan. Bring to boil, then cover and turn down to a simmer; cook 15 minutes. Take off lid and stir in coconut milk; simmer uncovered until coconut milk is absorbed, about 5-10 more minutes.

2. Chop mango and mix with chili, salt, and lime.

3. Serve warm milk rice with mango and a little jaggery sprinkled on top.

(Note: Rice can be made ahead, cut into pieces, and reheated in the microwave before serving. Mango can be made ahead, and will blend a little better if you do.)

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