Mango + papaya poke with coconut Rice

Mango + papaya poke with coconut Rice

By
From
Poke
Serves
4
Photographer
Matt Russell

A sweeter take on a traditional poke rice bowl, with nutty brown coconut rice and refreshing cubes of fruit tossed in lime juice. It is worth adding a crunchy element here for texture such as toasted coconut flakes or sesame seeds.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
240g short-grain brown rice
400ml tinned full-fat coconut milk
4 tablespoons soft brown sugar
pinch salt

Poke

Quantity Ingredient
2 limes, zest and juiced
2 mangoes, cut into 1 cm cubes
1/2 medium papaya, cut into 1 cm cubes
1/2 medium papaya, cut into 1 cm cubes

Method

  1. Cook the rice as per the cooking instructions. Meanwhile, put the coconut milk, sugar and salt in a saucepan and bring to a simmer over a low heat, stirring occasionally until the sugar has dissolved.
  2. When the rice is just cooked and is still warm, pour over two-thirds of the coconut milk mixture and stir through gently. Transfer to bowls.
  3. Stir the lime juice and zest through the fruit poke. Pile the fruit on top of the coconut rice and serve with the reserved coconut milk mixture. Try pimping with toasted desicated coconut and some black sesame seeds.
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