August menus: no-tortilla tacos, tropical fruit and rice breakfast, and a big-salad summer buffet - recipes

Sunset, August, 1984

Mangoes and Rice with Coconut Milk

Hot Spiced Tea or Coffee

While the rice cooks, peel and slice the mangoes, chop the nuts, and warm the milk. You can line the dishes with banana leaves from Asian or Mexican markets. Mangoes, sometimes overshadowed by other summer fruits, are often at their best now. Fruits are ripe when they give slightly when gently pressed.

Coconut milk is available canned or frozen in many supermarkets, liquor stores, and Asian grocery stores. Or you can flavor half-and-half with coconut extract (sold with the vanilla). Leftover coconut milk can be poured over sliced bananas.

Mangoes and Rice with Coconut Milk

1 1/2 cups short-grain rice Water

2 large or 4 small ripe mangoes or peaches

1 cup warm coconut milk, or half-and-half mixed with 1/2 teaspoon each coconut extract and sugar

1/2 cup chopped roasted peanuts Brown sugar

Place rice in a 2- to 2 1/2-quart pan. Rinse rice with water until water runs clear; drain. Add 2 cups water. Cover and bring to a boil over high heat. Reduce heat to low and cook, without stirring, until all water is absorbed, about 15 minutes.

Meanwhile, peel fruit. Cut flesh off mango pit; pit peaches. Slice fruit. Arrange fruit slices in 4 wide bowls or plates. Spoon hot rice alongside. Offer coconut milk, peanuts, and brown sugar to top individual servings. Serves 4.

Photo: Spoon spicy meat and vegetables into cool lettuce cup, then roll it up to eat

Photo: Pour coconut milk over rice to eat with mango for breakfast; top with nuts and brown sugar. Lining dish with banana leaf lends a tropical look