We make this all summer long and it always comes out perfect. We use light and regular coconut milk. It is delicious.
Coconut Rice with Mangoes and Pistachios
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield: Makes 7 cups
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Stand Time: 5 Minutes
- 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
- 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.
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