Coconut and Mango Rice
"I was watching an episode of Paula Deen and this was one of the recipes premiered on the show. I have yet to make it, but it sounds delicious. She had made this with Zesty Grilled Tilapia, Homemade Salsa, and Bloody Mary with a Kick. Thanks Paula Deen!"
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
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
directions
- 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 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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Reviews
-
Reviewed for PAC Spring '08: This didn't turn out quite how I was hoping. I followed the directions exactly, simmering the rice for 20 minutes on my stovetop's lowest setting. The bottom was rather burned, but I was able to salvage most of the dish. It was ok. It wasn't very "coconutty," but that might have been because it burned. I loved the pops of sweetness from the mango. When I try this again, I'll simmer it for 15 minutes. Thank you for posting! I'm excited to try this again!
RECIPE SUBMITTED BY
I'm a mother who loves to cook! When I'm able to steal away a few minutes to make up a meal for my family i'm in heaven. Unlike others cooking is relaxing and fun for me. The dishes..ahh who likes doing those, but it's always worth cleaning them for what meal I created.
