Grilled Mango Coconut Rice |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I made this with my Make Ahead Meatballs, Make Ahead Pineapple Meatballs, the other night and I have a feeling I'll be cooking my rice with coconut milk a lot from now on. The rice can be made without the fruit as well, it is so delicious and creamy. This is a lovely side served with grilled chicken, fish or pork. Ingredients:
1 large mango, firm but ripe |
1 sweet red pepper |
398 ml coconut milk |
284 ml low sodium chicken broth, undiluted |
sea salt, to taste |
fresh ground pepper, to taste |
15 ml olive oil |
340 ml brown basmati rice |
3 green onions, sliced |
Directions:
1. Oil grill and preheat barbecue to medium-high.
2. Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
3. Grill pepper until lightly charred, about 3 to 4 minutes per side.
4. Grill mango until hot, about 2 minutes per side.
5. Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
6. Preheat oven to 350°F.
7. Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
8. Add rice to pan and drizzle with remaining olive oil.
9. In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
10. Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
11. Bake one hour or until all liquid is absorbed.
12. Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
13. Serve rice with mango, pepper and green onion slices.
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