Coconut Mango Rice Recipe
How to Make Coconut Mango Rice
Method
- In a medium frypan, heat the olive oil over medium-high heat. Add the onions and sauté until translucent. Add mango and cook for 1-2 minutes only, so the mango gently browns but doesn’t fall apart. Remove from heat and set aside.
- In a large saucepan, heat the butter, cinnamon, orange juice, coconut milk and water over medium-high heat until it reaches a boil. Stir in the rice and return to the boil, then reduce the heat to a simmer, stirring occasionally until liquid is mostly absorbed but rice is creamy – about 15 minutes. Remove from heat and season to taste with salt.
- Gently fold the mango and onion mixture into the rice, being careful so it doesn’t break apart the mangoes. Sprinkle with spring onion slices and serve.
Tip: If the rice is too dry, add a little warmed coconut milk before folding through the mango and onions.
Optional: Try adding ¼ cup sultanas.