Inspired by Thai cooking, I love the sweet flavors of coconut and mango combined with the fresh bright flavor of cilantro. I make this dish when I notice great mangoes in the store. It combines well with something a little spicy such as the spice rubbed shrimp I posted earlier this week.
1 can coconut milk
1 1/2 cups basmati rice
1 ripe mango, peeled, and diced
1 red pepper, core and seeds removed, finely diced
1/3 cup freshly chopped cilantro
1 teaspoon coarse sea salt
Place coconut milk in a liquid measuring cup and add enough water to equal 2 3/4 cups liquid. Place in a pot with the rice and bring to a boil. Reduce to a simmer and cover, cooking until all the liquid has been absorbed, about 15-18 minutes. Turn off heat and allow rice to sit for a few minutes. Stir in the diced mango, red pepper, cilantro and salt and serve with a wedge of lime.