Best 6 Hot Rice Cereal With Dried Mango And Toasted Coconut Recipes

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Indulge in a warm and comforting breakfast or snack with our delightful Hot Rice Cereal with Dried Mango and Toasted Coconut. This simple yet flavorful dish combines the goodness of wholesome rice with the vibrant sweetness of dried mango and the nutty aroma of toasted coconut. Each bite offers a harmonious blend of textures and flavors that will tantalize your taste buds.

In addition to our featured recipe, we have a collection of equally enticing rice cereal variations to suit every palate. From the classic simplicity of our Basic Hot Rice Cereal to the indulgent richness of our Creamy Coconut Rice Cereal, our recipes cater to a range of preferences. For those desiring a touch of sweetness, our Honey Nut Rice Cereal and Maple Brown Sugar Rice Cereal offer delightful options. And for a savory twist, our Savory Vegetable Rice Cereal is sure to satisfy.

No matter your taste, our Hot Rice Cereal recipes provide a nutritious and versatile base for creating a satisfying and delicious meal. Each recipe is carefully crafted to ensure a creamy and smooth texture, making it an ideal choice for both children and adults. Whether you're looking for a quick and easy breakfast, a cozy afternoon snack, or a wholesome dessert, our Hot Rice Cereal recipes have got you covered.

Let's cook with our recipes!

MICROWAVE COCONUT STICKY RICE WITH MANGO



Microwave Coconut Sticky Rice With Mango image

Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.

Provided by Pepper Teigen

Categories     Dessert     Rice     Mango     snack     Quick & Easy     Wheat/Gluten-Free     Soy Free     Nut     Summer     Dairy Free     Coconut

Number Of Ingredients 8

½ cup unsweetened shredded coconut
1½ cups Thai sticky rice
1 (13.5-ounce) can full-fat coconut milk
¼ cup sugar
1½ teaspoons kosher salt
2 large ripe mangoes, peeled, pitted, and thinly sliced
Toasted sesame seeds, for garnish (optional)
Mint leaves, for garnish (optional)

Steps:

  • In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
  • Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
  • In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
  • Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.

STICKY RICE WITH MANGO-COCONUT SAUCE



Sticky Rice with Mango-Coconut Sauce image

As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.-Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 5

2 cups uncooked sweet rice
2 medium mangoes
1 can (13.66 ounces) coconut milk
1/2 cup packed light brown sugar
1/4 teaspoon salt

Steps:

  • Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

Nutrition Facts : Calories 341 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO



Steamed Glutinous Rice with Coconut and Mango image

Provided by Ming Tsai

Categories     dessert

Time 10h

Yield 4 servings

Number Of Ingredients 7

1 pound glutinous rice (2 1/4 cups)
1/2 cup unsweetened coconut milk
1 teaspoon vanilla extract
1 large ripe mango, diced
1/2 teaspoon coarse ground white pepper
1 large banana leaf or cheesecloth
1/2 cup toasted unsweetened coconut

Steps:

  • Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

HOT RICE CEREAL WITH DRIED MANGO AND TOASTED COCONUT



Hot Rice Cereal with Dried Mango and Toasted Coconut image

Categories     Milk/Cream     Fruit     Rice     Breakfast     Low Sodium     Apricot     Coconut     Mango     Winter     Healthy     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

2 cups water
1 cup long- or short-grain brown rice
2 cups nonfat milk
1/3 cup sugar
1/2 teaspoon grated orange peel
2 teaspoons vanilla extract
1/4 cup dried mango or dried apricots
2 tablespoons sweetened flaked coconut, lightly toasted

Steps:

  • Bring 2 cups water to boil in heavy medium saucepan. Add rice. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes. (Rice can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix milk into rice in heavy medium saucepan. Boil until mixture is thick, stirring occasionally, about 5 minutes. Reduce heat to medium. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer. Remove saucepan from heat. Mix in vanilla extract. Spoon cereal into bowls. Top with dried mango and toasted coconut and serve.

HOT RICE CEREAL WITH NUTS AND RAISINS



Hot Rice Cereal with Nuts and Raisins image

Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

3 cups cooked long-grain brown rice
2 cups whole milk
3 tablespoons maple syrup
1/4 cup chopped toasted almonds
1/4 cup golden raisins
Pinch of ground nutmeg or cinnamon

Steps:

  • In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

Nutrition Facts : Calories 341 g, Fat 8 g, Fiber 4 g, Protein 9 g, SaturatedFat 3 g

MANGO WITH STICKY COCONUT RICE (KAO NIAW)



Mango with Sticky Coconut Rice (Kao Niaw) image

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Provided by Ms. Tea

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

Steps:

  • Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
  • Scoop rice into a serving bowl and top with mango.

Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g

Tips:

  • For a creamy and smooth texture, use full-fat milk or coconut milk instead of water.
  • Add a pinch of salt to the cooking liquid to enhance the flavor of the cereal.
  • Use a variety of dried fruits and nuts to add sweetness, crunch, and flavor to the cereal.
  • Toast the coconut flakes in a pan over medium heat until golden brown for a more intense flavor.
  • Serve the cereal with a drizzle of honey or maple syrup for an extra touch of sweetness.

Conclusion:

Hot rice cereal with dried mango and toasted coconut is a delicious and nutritious breakfast option that can be enjoyed by people of all ages. It is a good source of fiber, vitamins, and minerals, and it can help to keep you feeling full and satisfied throughout the morning. The dried mango and toasted coconut add a unique sweetness and crunch to the cereal, making it a flavorful and enjoyable way to start your day.

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