Coconut Rice with Mangoes and Pistachios

Coastal Living
Coconut Rice with Mangoes and PistachiosRecipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Makes 7 cups


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1 1/3 cups chicken broth
1 (14-ounce) can coconut milk
1 teaspoon salt
2 cups jasmine or basmati rice
1 cup diced mango
1/2 cup chopped roasted, salted pistachios


Prep: 5 Minutes
Cook: 23 Minutes
Stand Time: 5 Minutes

Bring first 3 ingredients to a boil in a large saucepan. Stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with remaining ingredients.

Created date

March 2010