- 3 cups mangoes, overripe and mushy-pit mangoes welcome.
- 2 cups brown rice
- 1.5 cups pickle juice
- 3 cups water
- 1 tbsp chipotle powder
- 1 tsp ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic
- 1 tbsp onion powder
Blend mangoes in a food processor until thoroughly pureed
Add everything to a pressure cooker and cook at low pressure for 35 minutes.
Let pressure release naturally.
Fluff and serve.
This does not work in a rice cooker. It will make a mess, not a meal. A regular pot will work, but takes much longer and requires a fair amount of stirring.