I was having trouble thinking up what to serve alongside the Thai Steak Salad last Friday. Luckily, I realized I could continue with the mango flavor and pair it with coconut rice.
The dessert ended up being perfect. A nice, creamy coconut flavor, fragrant rice, and *just* enough sweetness from a drizzle of honey.
Mango is the traditional pairing for coconut rice, but then again, most people usually make this with sticky rice. I guess I’m not terribly great at being traditional. 
If you’re out of strawberries and/or mango, consider ripe pears or even just forgoing the fruit entirely. The rice (and a touch of honey) is such a lovely, light, subtle dessert. I could eat mountains of it. And really, I, along with the rest of the Qwerty crew, did. I am so grateful that our group is open to new flavor combinations, and mango and strawberry seemed to be a hit. Hope you enjoy it as much as we did!
- 3 cups jasmine rice
- 2 15 oz cans of thick (not light!) coconut milk
- ½ teaspoon salt
- Honey, for drizzling
- 1 cup sliced strawberries
- 1 mango, peeled & cubed
- Rinse rice well and drain.
- Place in a large pot and add coconut milk, salt, and 2 cups water.
- Turn heat up to medium high and wait for it to come to a boil.
- Immediately after it comes to a boil, reduce heat to low and simmer, covered for 20 minutes.
- After twenty minutes, turn off heat and allow to sit, covered, for an additional 15 minutes.
- Fluff with fork and serve with fruit and generous drizzle of honey.
- Enjoy!