This recipe is a variation on one I found from Paula Deen. Basically, I’ve added ginger to the recipe, and adjusted measurements. At times, I’ll press a clove of garlic and add it in at the same time as the ginger. It’s easy and quite tasty as a side dish for stir-fry, or as the base of the rice for my Thai Rice Salad.
1 t olive oil
1 ½ c rice (preferably jasmine)
1 15 oz. can coconut milk (lite is ok)
2/3 c water
1 t salt
1 t ginger
1 large ripe mango, peeled and cubed
In large saucepan, heat oil over medium heat. Add rice and stir to coat with oil. Add coconut milk, water, ginger and salt. Bring to boil, stir in mango. Reduce to low, cover, and simmer 20 minutes. Fluff with fork.