Mango Coconut Rice

We came home from the Florida Keys putting coconut milk in everything we could think of. This pilaf is one of our best coconut recipes - the mango in it is a sweet-tart surprise.

Ingredients:

1 tablespoon olive oil
1 1⁄2 cups long grain rice
1 14-ounce can unsweetened coconut milk
2⁄3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

Instructions:

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff it with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Servings: 6
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Cookbook Recipes from the Road

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