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Coconut Mango Rice
RECIPE BY: Mommy Diva
A fun Caribbean inspired recipe I found to post for ZWT3.
Posted on: Jun 12, 2007
Ingredients
Directions
1
In a large saucepan, melt butter over medium heat.2
Add sweet onion, ginger and garlic, if using.3
Cook until softened, about 5 minutes.4
Add rice and stir until grains are coated with butter.5
Shake can of coconut milk; add to rice along with water, salt and curry, if using.6
Cover and bring mixture to a boil.7
Stir and reduce heat to low; Simmer, covered, for 20 minutes.8
Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.9
Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.10
After rice has cooked 20 minutes, stir in mango mixture.11
Cover, remove from heat and let stand for 5 minutes to warm mango.12
Serve scattered with coriander, if you wish.13
A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.14
Enjoy! ;).
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Featured Reviews for This Recipe
From: Maïté G.
On Mar 28, 2008
This was really good. I served it with chicken skewers and peanut sauce and that went together very well. I will definitely make this one again. Thanks for posting!
From: Baby Kato
On Mar 6, 2008
This is a wonderful coconut, mango rice. It was rich, creamy and subtley flavoured. The rice was quick and easy to make. It was a wonderful contrast for our spicy chicken. I used Thai red curry in this dish, I didn't have any red peppers or cilantro but will use them the next time I make this tasty dish. Thank you for sharing.
From: A Good Thing
On Oct 3, 2007
Yum, yum, yum, yum, YUM!!! This was easy to make and I loved the smell in the kitchen as it cooked. Thanks, Mommy Diva, for another terrific recipe. It was very nice, indeed.
From: Angela Dawn
On Aug 9, 2007
This rice went wonderfully with the jerk marinated steaks I grilled up the other night. I really enjoyed the flavor and subtle sweetness of it. I did use the curry powder and added a little fresh chopped poblano chili to the dish to add a level of heat which I enjoy. Used flat Italian parsley instead of coriander leaves (aka cilantro). Will definately make again! Next time maybe I'll have a camera by then. 
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 6 servings |
||
| Calories 362 | ||
| Calories from Fat 153 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.0g | 26% | |
| Saturated Fat 14.3g | 71% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 804mg | 33% | |
| Potassium 357mg | 10% | |
| Total Carbohydrate 49.5g | 16% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 7.2g | ||
| Protein 5.4g | 10% | |
| Vitamin A 972mcg | 19% | |
| Vitamin B6 0.2mg | 12% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 51mg | 86% | |
| Vitamin E 0mcg | 2% | |
| Calcium 41mg | 4% | |
| Iron 4mg | 24% | |
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