Paula Deen's Mango Coconut Rice |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Soooo good! I made a few adjustments to Paula's recipe - she uses full fat coconut milk, but the light works great imo. She also sautes the rice in 1 tbs of olive oil initially, but I skip it to save time and calories. I also found that I had to add a little water to mine, so I use closer to 1 cup of water. Try these with my Imitation Crab Cakes and corn relish! My hubby loved this rice dish :) Ingredients:
1 1/2 cups long-grain rice |
1 (14 ounce) can unsweetened light coconut milk |
2/3 cup water |
1 teaspoon salt |
1 large ripe mango, peeled and cubed |
Directions:
1. To a heavy bottomed pot with a lid, add rice, coconut milk, water, and salt. Bring to a boil.
2. Stir in the mango.
3. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
4. Remove the rice from the heat and fluff with a fork.
5. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.
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