Here is everything you need

  • 1 tbsp. coconut oil
  • 8 oz. (230g) prawns, defrosted
  • 1 medium onion, diced
  • 1 tbsp. fresh ginger, minced
  • 1 tbsp. lime zest
  • 4 oz. (110g) jasmine rice, uncooked
  • 1 ¼ cup (300ml) coconut milk, canned
  • 190ml water
  • 1 bell pepper, diced
  • ½ mango, peeled, chopped

SERVES 4

How to put it together

  1. Heat the coconut oil in a non-stick pan over high heat. Add in the prawns and season with salt & pepper. Once the prawns are pink, remove them from the pan and place it back on the heat.
  2. Reduce heat to medium, then add the onion and ginger. Statue for about 3 minutes until slightly browned. 
  3. Add the jasmine rice and stir well cooking for about 2 minutes. Next, pour in coconut milk and water. Bring to boil and lower the heat to simmer, cook the rice covered until the liquid has been absorbed (about 25 – 35 minutes).
  4. Once the rice is cook, remove from the heat and stir in earlier cooked prawns, diced bell pepper and chopped mango. Mix well and serve.

 

Rick’s Opinion

White rice is very easy to digest and a little faster than brown rice, so its a grest alternative if brown rice is giving you problems digesting.