Sunday, March 31, 2013

Mango Coconut Jasmine Rice

I made this mango rice to go with some coconut lime chicken. We both love the addition of coconut milk in rice and the mango was a really great addition.

1 1/2 cups jasmine rice
1 can (15 oz) coconut milk
1 cup water
1 large mango, diced
1/4 cup honey
1/2 tsp salt
1 tbsp oil

In a medium saucepan bring the water, coconut milk and salt to a boil.

While the water is boiling, in a medium frying pan heat the oil over high heat, add the rice to the pan and fry for a few minutes until the rice turns white.  Add to the boiling water, reduce to simmer, cover and cook for 15-20 minutes. 

Once the rice is tender and fluffy, stir in the honey and the mango chunks.

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