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“Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat coconut milk, water and salt to boiling in a medium pan.
  2. Add rice and mango and return to boil.
  3. Cover and lower heat to simmer.
  4. Simmer 5 minutes.
  5. Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
  6. Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.

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