Mango Coconut Rice

Pin It

Tweet

 

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

Print this Recipe