Ingredients
Scale
- 1 cup uncooked brown jasmine rice
- 1 cup canned light coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons candied ginger, diced
- 1 1/2 cups cubed mango (about 2 large mangoes)
- 1/4 cup Trader Joe’s Thai Lime & Chili cashews
Instructions
- 1 cup uncooked brown jasmine rice
- 1 cup canned light coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons candied ginger, diced
- 1 1/2 cups cubed mango (about 2 large mangoes)
- 1/4 cup Trader Joe’s Thai Lime & Chili cashews
- Cook rice according to the package. Let cool and transfer to a large bowl.
- In a small pot, whisk coconut milk and brown sugar. Add ginger and heat pot over medium-low until the sugar is dissolved and the mixture is warm. Pour over rice and toss. Add mango, cover and let sit for 30 minutes in the refrigerator.
- When serving, top each bowl of rice with 1 tablespoon of cashews.
- Variations: You certainly can use any kind of rice you prefer including the traditional sweet or glutinous rice. Or swap out the candied ginger for fresh. I also think peanuts or almonds would be lovely if you can’t get your hands on those cashews (oh, but try to – they are THAT good!)