Makes about 4 servings
Prep Time
8 min
Cook Time
30 min
Total Time
38 min


  • 1 ripe mango, sliced
  • 1 bunch basil, chiffonade
  • 1/4 cup Coconut oil
  • 500ml Coconut milk
  • 2 cups USA white rice
  • 2 cups water
  • Salt & pepper to taste


  • Mixing Bowl
  • Chefs knife
  • Cutting board
  • Parchment paper
  • Sauce pan
  • Baking sheet
  • 3 inch ring mold
  • Paper towel
  • Tongs
  • Skillet/Frying pan


  1. Combine rice, coconut milk, water , salt and pepper in a small saucepan.
  2. Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 30 minutes.
  3. Purée half the cooked rice with a hand blender or small food processor (mix should be very sticky)
  4. Place rice in ring mold on baking tray lined with parchment paper, repeat until mixture is finished
  5. Place try in the freezer and allow to set
  6. Place formed crouton in frying pan and cook for 1 minute on each side until crispy
  7. Remove and reserve on a plate lined with paper towel
  8. To plate, arrange your rice croutons, top with sliced mangoes, and garnish with chiffonade of basil