Description
A delightful dish that combines the creamy richness of coconut milk with the refreshing sweetness of ripe mango, perfect as a side or light main dish.
Ingredients
- 1 ½ cups basmati rice (or long-grain white rice)
- 1 ½ cups water
- 1 cup full-fat canned coconut milk
- 1 ¾ teaspoons salt
- 1 cup finely diced mango
- Basil (chiffonade, optional)
Instructions
- Rinse the rice under cool running water for 1-2 minutes until the water runs clear. Let it drain and dry completely.
- Pour the water and coconut milk into a medium-sized pot and bring to a boil.
- Once boiling, add the salt and the rinsed and drained rice.
- Bring the mixture back to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes. Check the rice after 20 minutes to see if it is cooked through.
- Once cooked, turn off the heat and stir in the diced mango, allowing the flavors to meld. Serve immediately as is or with a sprinkle of basil chiffonade.
Notes
For best results, rinse the rice thoroughly to achieve desired fluffiness. Adjust the salt based on taste preference. Consider adding lime juice for added brightness.