|Mango Coconut Rice
From - Deen Brothers' Summer Recipes
- 1 tablespoon olive oil
- 1½ cups long grain rice
- 1 14-ounce can unsweetened coconut milk
- 2/3 cup water
- 1 teaspoon 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.