Lunch: Mango Coconut Rice

Mango and coconut are featured in this sweet and sticky rice dish.

Ingredients

1 teaspoon salt
2/3 cup water
1 (14 oz) can unsweetened coconut milk
1 1/2 cups long-grain rice
1 tablespoon olive oil
1 large ripe mango, peeled and cubed

Instructions

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; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

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