|
Post by CR on Nov 11, 2008 0:30:35 GMT -5
Mango Coconut Rice: • 1 tablesthingy olive oil • 1 1/2 cups long-grain rice • 1 (14-ounce) can unsweetened coconut milk • 2/3 cup water • 1 teasthingy salt • 1 large ripe mango, peeled and cubed
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed. Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving. Yield: 6 servings
|
|