Grilled Mango Coconut Rice Recipes

GRILLED MANGO COCONUT RICE

Steps:

• Oil grill and preheat barbecue to medium-high.
• Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
• Grill pepper until lightly charred, about 3 to 4 minutes per side.
• Grill mango until hot, about 2 minutes per side.
• Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
• Preheat oven to 350°F.
• Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
• Add rice to pan and drizzle with remaining olive oil.
• In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
• Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
• Bake one hour or until all liquid is absorbed.
• Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
• Serve rice with mango, pepper and green onion slices.

COCONUT MANGO RICE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).