Sunday, November 23, 2008

Coconut Rice with Mango Chunks

2 cups jasmine rice
2 cups water
1 cup coconut milk
1 cup coconut water
2 mangos, chopped, or about 2 cups of frozen mango chunks, defrosted
1 lime
1/2 cup cilantro

Wash and mince cilantro. Cut mango into small chunks, about 1/4 inch thick.

In large pot, add 2 cups rice with coconut milk/water and 1 cup water. Bring to a boil and stir 1 minute. Turn heat down to medium-low and cover pot. Cook 15-20 minutes, checking to stir rice and add remaining water as needed. Let rice cool so that it is no longer steaming.

Juice lime and pour over rice. Stir in cilantro and salt lightly. Fold in mango chunks. Turn heat to medium, until rice is just hot again, being careful not to burn rice.

Eat with Chicken Breasts with Passion Fruit Sauce

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