Coconut-ginger rice with spicy mango and zucchini

I have a weak spot when it comes to coconut, in all its forms. As soap, as creme, as shampoo, as lotion…..but most of all as food. I absolutely love its taste, its smell…. just everything about it. As to the why…is it really necessary to explain? Ok, for those of you who insist, it is a virtual ticket to the tropics, which may not be such a big deal for some of you, I can assure you for me being Dutch, having to deal with the Dutch climate, I welcome such a ticket anytime!!

Since it was raining today (again) I thought I treat myself to something tropical, so I prepared coconut-ginger rice. I fried a shallot in some coconut oil (un-fragranced) added the rice (I choose wholegrain Jasmin rice, 200 grams), added a piece of lemongrass (half of it), a slice of ginger, a slice of turmeric, a pandan leaf, a snif of salt, 250 ml coconut milk and 150 ml of water. Brought it to boil, reduced the heat to low and let it simmer for 30 minutes.

Meanwhile I fried a sliced, deseeded chili pepper, sliced garlic clove, zucchini in some coconut oil until the zucchini turned golden brown. Then added a few chunks of mango and fried some more.

After that I placed the pan in the preheated oven (220℃) and grilled the vegetables for 5 minutes.

In the meantime the rice was done, so ready to place it on a plate and float of to the tropics. I must say the flavors worked so good together, that for a short while I actually did picture myself there!