Coconut Mango Rice - cooking recipe

Ingredients

1 tablespoon butter
1 large sweet onion (such as Vidalia or 1 red onion, chopped)
2 tablespoons fresh ginger, minced
2 minced garlic cloves (optional)
1 1/2 cups long-grain rice
14 ounces light unsweetened coconut milk
2 cups water
2 teaspoons salt
1/2 teaspoon curry powder (optional)
1 mango
1 sweet red pepper
1 green onion
2 tablespoons lime juice or 2 tablespoons lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)

Preparation

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! ;).