1. In a large saucepan, melt butter over medium heat. 2. Add sweet onion, ginger and garlic, if using. 3. Cook until softened, about 5 minutes. 4. Add rice and stir until grains are coated with butter. 5. Shake can of coconut milk; add to rice along with water, salt and curry, if using. 6. Cover and bring mixture to a boil. 7. Stir and reduce heat to low; Simmer, covered, for 20 minutes. 8. Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl. 9. 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. 10. After rice has cooked 20 minutes, stir in mango mixture. 11. Cover, remove from heat and let stand for 5 minutes to warm mango. 12. Serve scattered with coriander, if you wish. 13. 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. 14. Enjoy! ;). ---------------------------------------------------------------------------
Nutrition
Ingredients
