MANGO CILANTRO COCONUT RICE
2 cups long-grain rice
1 tablespoon unsalted butter
1 (13 to 14 ounce) can unsweetened coconut milk
1 cup water
1 (3 inch) cinnamon stick
1/4 teaspoon salt
1 ripe mango, small dice
1 bunch cilantro, chopped
Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, cinnamon and salt and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes, then remove from heat and let stand, covered, for 5 minutes.
Discard cinnamon stick and fluff rice with a fork. Stir in the mango and cilantro.
Makes 8 servings
From Sur La Table
Source: Diane Peterson, NYT Regional Media Group, June 27, 2007 |