This Kenyan-inspired coconut mango rice inspired by Wali Wa Nazi (Kenyan Coconut Rice) combines the sweet and tangy flavours of mangoes with the creamy texture of coconut into one easy-to-make and delicious meal.
Rinse the rice in a few changes of cold water, until the water runs clear. Drain well and set aside.
Add the coconut milk, mango puree and vegetable stock into a large saucepan with a tight-fitting lid. Bring to a boil.
Pour the drained rice into the boiling liquid. Stir once, just enough to separate the rice. Cover the pot tightly and simmer on low heat for about 18 minutes.
Remove from heat and allow the rice to steam in the pot covered for another 5 - 7 minutes.
Garnish with cubes of mango
