Mango Coconut Rice
Servings
6 Servings
Ingredients
- 2 cups long-grain white rice
- 2 cups Water
- 1 14- ounce can light coconut milk
- 1 tablespoon plus 1 1/2 teaspoon sugar
- Salt to taste
- 1/2 cup raisins
- 1/4 cup toasted almond slices
- 1 mango peeled, pitted and diced
Instructions
Preparation
- 1 Place rice, 2 cups of water, coconut milk, sugar and salt in a medium saucepan and stir to combine.2 Bring rice to a boil, then reduce heat to medium low and simmer, stirring occasionally so that rice doesn’t stick to the bottom of the pan and burn, until the water has evaporated to just below the level of the rice and little holes begin to form on the surface. 3 Reduce heat to the lowest setting, cover saucepan, and continue to cook until the rice is tender, 20 to 25 minutes.4 Fluff rice with a fork and stir in raisins. Cover saucepan and let it sit off the heat until raisins are plump and warm, about 10 minutes.5 Sprinkle rice with toasted almonds and mango and serve.
- Source: © 2008 National Mango Board
Can I make this in a rice cooker?
So awesome, I just made a green papaya salad that I hope to share soon, it was so good!
My kids are Thai & Jewish so this is the best!
I added a pinch of cinnamon, and it is delicious!
This looks delicious. I am going to make it this Shabbos.