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1 Tbsp. olive oil
1-1/2 cup long grain rice
1 (14-oz.) can unsweetened coconut milk
2/3 cup water
1 tsp. salt
1 large mango, peeled and cubed
A couple of mango slices and a mint sprig for garnish
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, bringing to a boil. Stir in cubed mango. Cover reduce the heat to low and simmer about 20 minutes or until all the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean dish towel over the pan, cover with the lid and let steam for 5 minutes before serving.
6 servings
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