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.
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
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.
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