Coconut-Mango Rice
Fragrant fluffy Jasmine rice cooked in coconut milk and garnished with diced mangos, chopped cilantro, and lime juice. Say goodbye to plain boring rice forever! Coconut-Mango Rice is a perfect side for tacos, chicken, fish, or pork dishes.
Servings: 4 CUPS
Ingredients
- 1 cup jasmine or long-grain white rice
- 1 (13.66 oz) canned coconut milk
- 1 ⅔ cup water
- 2 Tbsps sugar
- 2 tsps salt
- 2 cups fresh mango, pitted, peeled, and small cubed
- ¼ cup fresh cilantro, chopped
- 2 limes (1 juiced and 1 cut into wedges)
Instructions
- In a medium saucepan with a lid, bring to boil rice, coconut milk, water, sugar, and salt over medium-high heat. Reduce the heat to low. Cover and simmer until tender, about 20 minutes. Remove from heat. Let stand covered for 5 minutes; fluff with a fork.
- Spread the rice out on a baking sheet to cool before adding the remaining ingredients. Add rice to a large bowl and stir in the mango, cilantro, and lime juice.
Notes
- Canned drained, diced mango can be used in place of fresh mango. (Fresh is always better).
- Keep refrigerated in an airtight container for 4-6 days.