- Coconut Mango Rice

COCONUT MANGO RICE


1½ basmati rice
2 T butter
1 small onion – finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 T minced gingerroot
1 T Madras curry powder
1 can (14 oz/400 mL) coconut milk
2½ c water
4 green onions, chopped
1 mango, peeled and chopped
½ c packed fresh parsley (or cilantro)
¼ c sliced almonds, toasted

Rinse rice in several changes of cold water and drain thoroughly; set aside. In a large saucepan, melt butter over medium heat. Sauté onion and red pepper for about 5 minutes or until softened. Add garlic and ginger; sauté for 15 seconds or until fragrant. Add rice and curry powder, stirring to coat rice. Add coconut milk and water; bring to a simmer. Reduce heat, cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork, stirring in green onions, mango, parsley and almonds.

Serves 6