Slightly sweet but still savory, this Mango Coconut Rice recipe is the perfect pairing to your favorite spicy dishes. Basmati rice is cooked with water and coconut milk, then diced mango is stirred in just before serving.
Basmati Rice Water Coconut Milk Salt Mango Basil
Add rice to a fine mesh strainer and rinse under cool running water until the water runs clear. Let drain and dry completely.
Bring water and coconut milk to a boil. Once boiling add salt and the rinsed and drained rice.
Bring the ingredients back to a boil and then reduce heat to low, cover, and simmer for 20-25 minutes.
Once cooked, turn off heat and stir in diced mango. Serve immediately as is or with a sprinkle of basil chiffonade. Enjoy!