Coconut Rice with Mangoes and Pistachios

6 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep Time
5 Mins
Cook Time
23 Mins
Stand Time
5 Mins
Yield
Makes 7 cups
By Julia Rutland
April 2010
RECIPE BY Coastal Living

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

How to Make It

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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Ratings & Reviews

chinan867's Review

jeeperkd
May 05, 2013
N/A

sassysteph's Review

Zelda21
April 01, 2012
We make this all summer long and it always comes out perfect. We use light and regular coconut milk. It is delicious.

bhatfi's Review

sassysteph
January 26, 2012
I added some cream of coconut and cooked chicken also. Used this as my main meal. Good but have to agree it was a little dry. I will add more coconut milk and chicken broth next time.

Zelda21's Review

chinan867
June 12, 2011
We found the rice to be on the dry side with this recipe. The taste was OK, but given the amount of calories and huge amount of fat grams even in light coconut milk, the taste is not worth the high calories and fat.

jeeperkd's Review

bhatfi
June 01, 2011
Oh My Goodness. Empty-nesters enjoy this with extra thick boneless pork chops and sauteed slice portabello mushrooms. Perfect combination of flavors! EASY to make--great recipe for beginner cooks! I just should have though about how much this makes---us two old birds will be using this with leftovers for lunch for a few days!....Make it you will not regret it!
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