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Mango Coconut Rice
Place rice, 2 cups of water, coconut milk, sugar and salt in a medium saucepan and stir to combine. 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. Reduce heat to the lowest setting, cover saucepan, and continue to cook until the rice is tender, 20 to 25 minutes. 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. Sprinkle rice with toasted almonds and mango and serve.
Quick and Easy, Side Dishes, Vegetarian
|cups long-grain white rice|
|14-ounce can light coconut milk|
|tablespoon plus 3/2 teaspoon sugar|
|Salt to taste|
|cup toasted almond slices|
|mango, peeled, pitted and diced|
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