Recipe by Chef Mean Green
I was watching an episode of Paula Deen and this was one of the recipes premiered on the show. I have yet to make it, but it sounds delicious. She had made this with Zesty Grilled Tilapia, Homemade Salsa, and Bloody Mary with a Kick. Thanks Paula Deen!
Top Review by DreamoBway
Reviewed for PAC Spring '08: This didn't turn out quite how I was hoping. I followed the directions exactly, simmering the rice for 20 minutes on my stovetop's lowest setting. The bottom was rather burned, but I was able to salvage most of the dish. It was ok. It wasn't very "coconutty," but that might have been because it burned. I loved the pops of sweetness from the mango. When I try this again, I'll simmer it for 15 minutes. Thank you for posting! I'm excited to try this again!
- 1 tablespoon olive oil
- 1 1⁄2 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
Directions See How It's Made
- 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.
- Remove the rice from the heat and fluff with a fork.
- Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.