Coconut-Papaya Rice

Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat! MORE+ LESS-

By Betty Crocker Kitchens

September 24, 2015

cup uncooked regular long-grain rice

1/4

cup water

1/4

teaspoon salt

1/4

teaspoon ground cinnamon

1/8

teaspoon ground nutmeg

can (14 ounces) coconut milk (not cream of coconut)

ripe papaya, peeled, seeded and chopped (1 pound)

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1

Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
2

Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.

If you’re in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
How do you know when a papaya is ripe? When its smooth, unblemished skin is at least half yellow and feels slightly soft when pressed, go for it!