Coconut Rice with Mangoes and Pistachios Recipe Print Page

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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