Coconut Mango Rice
2 cups coconut milk (use light to cut down on fat calories)
1 cup uncooked jasmine or basmati rice
1/4 teaspoon freshly grated nutmeg
1 ripe mango, chopped (can use a peach if no mango is available)
In a saucepan, bring coconut milk to a slow boil. Add rice and nutmeg and stir. Bring to slow boil again. Reduce heat and cover. Cook for about 20 minutes, or until rice is tender. When rice is cooked, remove from heat , add mango, and stir. Let it cool for 5-10 minutes and enjoy! Goes well as a side with spicy Thai food!