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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Coconut Rice with Mangoes and Pistachios

Coastal Living APRIL 2010

  • Yield: Makes 7 cups
  • Cook time:23 Minutes
  • Prep time:5 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.

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Coconut Rice with Mangoes and Pistachios recipe

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