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Coconut Milk & Rice Fruit Salad

Coconut milk and rice fruit salad uses three cups of basmati rice and a few other key items. Make coconut milk and rice fruit salad with help from a Los Angeles-based personal chef in this free video clip.

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Video Transcript

Hi, my name is Jamie Levine from chefjamielevine.com. And today I'm going to show you how to make a coconut milk and rice fruit salad. So, I'm going to start off with some already cooked basmati rice. I have about three cups here. And you are just going to want to cook that according to the instructions on the package. And to this I'm going to add some diced up mango and pineapple, about a quarter cup of each. So it's going to be about half cup in total. About two tablespoons of maple syrup. A third of a cup of raisins. One can of 13.5 fluid ounces of coconut milk, whole-fat. None of the reduced stuff. Just going to go in there. A little bit of cinnamon, a dash. I love cinnamon so I will throw in a few more dashes. And some toasted coconut flakes. Those were toasted 300 degrees about eight to ten minutes just until they are light golden brown. And that was about a half of a cup. So we go ahead and mix this all together. The starch from the rice is going to naturally thicken this up so it's ok if it's a little looser. Especially if you just store this in the refrigerator it will kind of absorb some of that excess moisture. This is looking great to me. It's all mixed up. You could just store this in the refrigerator but this is exactly what you are looking for. I'm chef Jamie Levine thank you so much for watching.