MANGO CILANTRO COCONUT RICE

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13 to 14 ounce) can 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
Adapted from source: Sur La Table's Jerk Workshop