Dominican Mangu-Style Rice
Creamy long-grain rice enriched with mashed green plantains and finished with a golden scallion butter. This Dominican classic transforms simple ingredients into a lush, comforting side dish with subtle sweetness and tender texture. The plantains dissolve into the rice as it cooks, creating natural creaminess without cream.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- About 4 cups (serves 4 as a side)
Steps
Before you start
- Have all ingredients prepped and measured before you start—the rice cooks quickly once the broth hits it
- Use green (unripe) plantains, not yellow or black ones; they should feel firm and starchy
- Ensure your broth is hot so it doesn't shock the rice and cook unevenly
Boil plantain cubes
- Fill a pot with 1 quart water and bring to a boil.
- Add the peeled plantain cubes and a pinch of salt.
- Boil for 8–10 minutes until the plantains are completely tender and easily pierced with a fork.
- Drain well and set aside.
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Ready when: Plantains are fork-tender and break easily
Tip: Don't skip draining—excess water will make the final rice mushy.
Mash plantains with butter
- Transfer the hot drained plantains to a bowl.
- Add 2 tablespoons of butter and mash vigorously with a fork or potato masher until mostly smooth with a few tiny lumps remaining.
- Set aside.
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Ready when: Plantains are creamy and mostly smooth
Tip: Work quickly while the plantains are hot so the butter incorporates easily.
Toast the rice
- In a medium saucepan over medium heat, add 1 tablespoon of butter (the remaining amount from your 3-tablespoon portion).
- Once melted and foaming, add the uncooked rice.
- Stir constantly for 2–3 minutes until the grains become slightly translucent at the edges and smell nutty.
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Ready when: Rice grains look slightly translucent and smell toasted
Tip: Don't walk away—constant stirring prevents scorching and ensures even toasting.
Add plantain mash and broth
- Stir the mashed plantains into the toasted rice until well combined.
- Carefully pour in the hot chicken broth, stirring once to break up any clumps.
- The mixture will bubble immediately.
- Increase the heat to high and bring to a boil, then immediately reduce to low, cover with a lid, and simmer undisturbed.
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Ready when: Mixture reaches a full boil
Tip: Use hot broth so the rice cooks evenly and doesn't cool the pan, which can cause dense, gummy rice.
Simmer until rice is tender
- Keep the lid on and simmer over low heat for 18–20 minutes.
- Do not stir or lift the lid during cooking.
- The rice will absorb the liquid and become fragrant and creamy from the plantains.
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Ready when: Liquid is fully absorbed, rice is tender, and a few small holes appear on the surface
Tip: Resist the urge to peek—lifting the lid releases steam and slows cooking.
Fluff and rest
- Remove from heat and let stand, covered, for 10 minutes.
- This allows any remaining moisture to distribute evenly and the rice to firm up slightly.
Sauté scallions
- While the rice rests, warm 1 tablespoon of butter in a small skillet over medium heat.
- Add the sliced scallions and stir for 1–2 minutes until fragrant and just beginning to soften.
- Season lightly with salt.
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Ready when: Scallions are fragrant and lightly softened
Tip: Keep the heat moderate so the scallions stay bright green and don't brown.
Fluff and finish
- Uncover the rice, fluff gently with a fork, breaking up any lumps, and transfer to a serving bowl.
- Top with the sautéed scallion butter, pouring any remaining butter from the skillet over the rice.
- Taste and adjust seasoning with salt and white pepper if desired.
- Serve warm.
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Tip: Fluffing with a fork separates the grains and shows off the creamy texture.
Good to know
Tips
- Peeling green plantains: Cut off the ends, then score the skin lengthwise in 3–4 places and slip it off under running water. The skin doesn't peel away easily like a banana, so scoring and using water helps.
- For extra richness, reserve 2–3 tablespoons of the plantain boiling water and use it to thin the mashed plantains if they seem too thick before stirring into the rice.
- This dish pairs beautifully with Dominican-style fried cheese (queso de freír), avocado, and cured meats like salami or jamon.
- If your rice comes out slightly wetter than you like, uncover the pot after resting and cook over medium heat for 2–3 minutes, stirring gently, until excess steam evaporates.
Make ahead
Prepare the mashed plantains up to 4 hours ahead and store covered in the refrigerator. Reheat gently in a small pot with a splash of broth before adding to the rice. Toast the rice and cook as directed, adding 2–3 tablespoons extra broth to compensate for any liquid lost in refrigerating the plantains.
Storage & reheating
Store covered at room temperature for up to 2 hours. Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over low heat with 2–3 tablespoons water or broth, stirring gently, until warmed through (about 5 minutes). Do not freeze, as the plantain texture becomes grainy.
Substitutions
- Low-sodium chicken broth → Vegetable broth or water with a pinch of salt. Use vegetable broth for a lighter flavor or water if avoiding all broth; the rice will be slightly less rich but still creamy from the plantains.
- Fresh scallions → Fresh cilantro, finely chopped, or diced red bell pepper sautéed in butter. Cilantro adds brightness; red pepper adds sweetness and color. Add at the same point in the recipe.
- Long-grain white rice → Medium-grain or jasmine rice. Medium-grain will be slightly creamier; jasmine adds a subtle floral note. Adjust liquid slightly—jasmine may need 2.5 cups broth instead of 2.75.
- Green plantains → Cassava root (yuca), peeled and diced. Cassava creates a similar creamy texture. Use the same amount and boil for 10–12 minutes until very tender before mashing.
