Coconut Mango Rice Pilaf


 

Every month or so one of my girl-friends host a GirlFriend Dinner and we all get together for a little pot-luck fun and lots of laughter. I  made this side dish to go with Jerk Marinated Fish (that recipe to come)….

 

When you are eating a hot dish such as a jerk marinade, you need a cooling dish to counter the heat. I like coconut rice with a sweet element like the mango, I dressed with with a lime vinaigrette ~ it was just the right amount of sweet, tang and crunch to go with the fish. I have to confess ~ I used white rice here because I had run out of brown rice.  The white rice looks really pretty with the colors and is OK once in a while. Ideally, you would want to eat the whole rice which includes the bran husk.

 

Coconut Mango Rice Pilaf
 
Author: 
Ingredients
  • 1 Cup Rice
  • 1 Cup lite coconut milk
  • 1 Cup water
  • pinch of salt
  • mango, cubed
  • small red pepper
  • 2 scallions
  • ¼ cup shredded coconut
  • 2 limes, juice and zest
  • EVOO
  • 1 tsp honey
Instructions
  1. Cook the rice according to package directions, utilizing coconut milk for half of the liquid required.
  2. When the rice is cooked, let it stand in the pot for 10 minutes before fluffing.
  3. Lift the lid and fluff the rice with a fork and put into a bowl to cool
  4. Chop the mango and red pepper into small cubes
  5. Chop the scallions into small rounds
  6. Toss the rice with the produce and shredded coconut
  7. Mix the lime juice with a small amount of EVOO, zest and touch of honey
  8. Toss with the rice and chill