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- Coconut Mango Rice (Gluten-Free)
Coconut Mango Rice (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished coconut mango rice. Photo: CC--Permanently_Scatterbrained
1 cup rice
1 14-ounce can coconut milk
1 cup fresh mango chunks
½ cup mango juice
½ cup water
1 tablespoon butter
1 tablespoon olive oil
1 pinch of salt
Heat olive oil in a large saucepan over high heat. Add rice and stir until well-coated. Slowly add coconut milk, mango juice, water and salt and bring to a boil.
Cover rice and reduce heat to low. Allow to simmer about 15-20 minutes, until liquid is absorbed.
Remove from heat and fluff with a fork. Stir in butter and mango pieces. Serve immediately.
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