Coconut Rice With Mangoes and Pistachios |
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Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 8 |
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from Coastal Living, April 2010. Ingredients:
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:
1. 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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