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Mango Coconut Rice

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 teaspoon salt
  • 2/3 cup water
  • 1 (14 oz) can unsweetened coconut milk
  • 1 1/2 cups long grain rice
  • 1 tablespoon olive oil
  • 1 large ripe peeled and cubed mango


In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

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