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Mango Coconut Rice

 

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Mango Coconut Rice
 

 

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Recipe

Mango Coconut Rice

Times

  • Prep Time : 10 minutes min
  • Cook Time : 30 - 35 minutes min
  • Ready Time : 40 min

Servings

6 s

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

Directions

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

 

comments

 

2 Responses to Mango Coconut Rice

  1. This looks delicious. I am going to make it this Shabbos.

  2. I added a pinch of cinnamon, and it is delicious!

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