Coconut Rice with Mangoes and Pistachios

Coconut Rice with Mangoes and Pistachios Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
4

Worthy of a special occasion

Yield:

Makes 7 cups

Recipe from

Coastal Living

Recipe Time

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

Ingredients

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

Preparation

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.

Note:

Julia Rutland,

April 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note