Coconut Mango Rice

Ingredients

• 1 tablespoon butter
• 1 large sweet onion (such as Vidalia or 1 red onion, chopped)
• 2 tablespoons fresh ginger, minced
• 2 minced garlic cloves (optional)
• 1 1/2 cups long-grain rice
• 14 ounces light unsweetened coconut milk
• 2 cups water
• 2 teaspoons salt
• 1/2 teaspoon curry powder (optional)
• 1 mango
• 1 sweet red pepper
• 1 green onion
• 2 tablespoons lime juice or lemon juice, freshly squeezed
• 1/2 cup coriander leaves, coarsely chopped (optional)

Directions

1. 1

   In a large saucepan, melt butter over medium heat.

2. 2

   Add sweet onion, ginger and garlic, if using.

3. 3

   Cook until softened, about 5 minutes.

4. 4

   Add rice and stir until grains are coated with butter.

5. 5

   Shake can of coconut milk; add to rice along with water, salt and curry, if using.

6. 6

   Cover and bring mixture to a boil.

7. 7

   Stir and reduce heat to low; Simmer, covered, for 20 minutes.

8. 8

   Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.

9. 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. 10

    After rice has cooked 20 minutes, stir in mango mixture.

11. 11

    Cover, remove from heat and let stand for 5 minutes to warm mango.

12. 12

    Serve scattered with coriander, if you wish.

13. 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. 14

    Enjoy! ;).