Coconut Rice With Mangoes and Pistachios
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“from Coastal Living, April 2010.”
Coconut Rice With Mangoes and Pistachios
0 recipe photos
READY IN:28mins |
SERVES:6-8 |
YIELD:7 cups |
UNITS:US |
Ingredients Nutrition
- 1 1⁄2 cups chicken broth
- 14 ounces coconut milk
- 1 teaspoon salt
- 2 cups jasmine rice (or basmati rice)
- 1 cup mango, diced
- 1⁄2 cup pistachios, roasted, salted, chopped
Directions
- Bring first 3 ingredients to a boil in a large saucepan. Stir in rice. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with remaining ingredients.
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Coconut Rice With Mangoes and Pistachios