mango & rice

Enjoy this for breakfast or dessert!

You’ll need:

  • brown rice
  • coconut milk — the type you like; I prefer the full-fat canned coconut milk, but this morning I used the kind I bought in the refrigerated dairy section at the grocery store
  • mango — preferably riper than the one I had this morning!
  • sweetener if you like — I used coconut palm sugar

The first time I had something like this, a friend of mine invited me to a Thai restaurant for my birthday.  He was there early and told the staff it was my birthday.  We ordered dinner and had a nice time, and by the time we were just about ready to go, out came the staff singing “Happy Birthday”, with this wonderful sticky rice (white rice with sweetened coconut milk) topped with really juicy & ripe mango slices, and on top of all that, a flaming “sparkler” candle!  I think there was a pink paper umbrella or too involved also.  It was so much fun!  I’d never before had a “birthday cake” quite like that.

So, you can sweeten the coconut milk and then add the rice, and top with mango…delicious, even if the mango is underripe.

 

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About Susan Bame

Writer, Mediator, Facilitator, Teacher, fascinated with indigenous forms of conflict resolution. I love watching people become empowered. I have a master's degree in conflict resolution and a personal interest in organic food, detoxing and healing the body, alternative holistic approaches to health, self-empowerment and win-win solutions through mediation, Structured Water™, and energetic healing. I lived on the Omaha Reservation in northeast Nebraska for ten years, worked with Native families in the area, and have a great interest in Native history, culture, practices, traditions, stories, and current affairs. View all posts by Susan Bame

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