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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 tablespoon butter |
1 large sweet onion (such as vidalia or 1 red onion, chopped) |
2 tablespoons fresh ginger, minced |
2 minced garlic cloves (optional) |
1 1/2 cups long-grain rice |
14 ounces light unsweetened coconut milk |
2 cups water |
2 teaspoons salt |
1/2 teaspoon curry powder (optional) |
1 mango |
1 sweet red pepper |
1 green onion |
2 tablespoons lime juice or 2 tablespoons lemon juice, freshly squeezed |
1/2 cup coriander leaves, coarsely chopped (optional) |
Directions:
1. In a large saucepan, melt butter over medium heat.
2. Add sweet onion, ginger and garlic, if using.
3. Cook until softened, about 5 minutes.
4. Add rice and stir until grains are coated with butter.
5. Shake can of coconut milk; add to rice along with water, salt and curry, if using.
6. Cover and bring mixture to a boil.
7. Stir and reduce heat to low; Simmer, covered, for 20 minutes.
8. Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
9. Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
10. After rice has cooked 20 minutes, stir in mango mixture.
11. Cover, remove from heat and let stand for 5 minutes to warm mango.
12. Serve scattered with coriander, if you wish.
13. A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
14. Enjoy! ;).
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