Tropical Vegan Coconut Rice Bites with Mango Salsa

Allergens

N/A (check labels for allergens in ingredients)

Ingredients

• 1 cup uncooked jasmine rice 1 1/2 cups coconut milk 1 1/2 cups water 1 teaspoon salt 1 tablespoon oil (vegetable or coconut) 1 teaspoon black mustard seeds, crushed 1 teaspoon turmeric powder 1 teaspoon curry powder 1/2 cup frozen peas 2 cups diced mango 1/2 cup red onion, finely chopped 1/4 cup cilantro, finely chopped 1 tablespoon lime juice 1 teaspoon agave nectar or maple syrup 1/2 teaspoon salt, or to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1 teaspoon of salt. Bring it to a boil over high heat. Reduce the heat to low, cover, and simmer for 18 20 minutes or until the rice is cooked and has absorbed all the liquid. Remove from heat and let it stand covered for 5 more minutes. In a small pan, heat the oil over medium heat. Add the crushed mustard seeds and cook until they start to pop, about 30 seconds. Stir in the turmeric and curry powder, then cook for another 30 seconds or until fragrant. Gently fold the spiced oil into the cooked rice. Mix in the frozen peas, cover, and let it stand for a few minutes to allow the flavors to meld together. In a separate bowl, combine the diced mango, red onion, cilantro, lime juice, agave nectar or maple syrup, and 1/2 teaspoon of salt. Mix well and let it sit for about 10 minutes to allow the flavors to develop. Scoop the coconut rice into bite sized balls and place them on a serving plate. Top each bite with a generous spoonful of the mango salsa.

Chef’s Insight

Using frozen peas instead of fresh ones ensures that they are always at their peak in terms of flavor and texture.

Notes

Feel free to adjust the seasoning to your taste preferences.