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.