Coconut Mango Rice


Coconut Mango Rice


Prep 15 minutes ∙ Cook 40 minutes ∙ Makes 6-8 servings


2 cups Jasmine rice, uncooked and rinsed
2 cans coconut milk
1/2 cup water or coconut water
4 tbsp butter
2 tsp salt
1/2 tsp white pepper
2 mangos, skin and seed removed, small dice
2 onion scallions, thinly sliced


Preheat oven to 350°.

1. In a medium sauce pan over medium heat, add the coconut milk, water, butter, salt, and white pepper. Bring to a simmer and whisk.

2. In a lightly greased 13×9 inch baking dish, add the rice. Pour the liquid mixture over the rice and add the diced mangos. Level out the rice with a spatula and cover with aluminum foil (do not skip this step.)

3. Bake at 350° for 35-40 minutes or until the liquid is absorbed.

4. Add the sliced scallions and fluff with a fork.

Notes: Alternatively, grill the mango and then cut into small chunks. Mix into cooked rice.

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