This rice side dish is a pleasing contrast of flavors and textures – from the rich roasted macadamia nut butter to the herbaceous cilantro, sweet mango and toasted coconut. Serve it with an Indian or Southeast Asian menu. Photo credit: Adrianna Adarme from A Cozy Kitchen.
Melt butter in medium saucepan on medium heat. Add shallots; cook and stir 2 minutes or until tender. Add ginger, sea salt, cinnamon and red pepper; cook and stir 30 seconds or until fragrant
Stir in rice. Cook and stir 1 minute. Add water; bring to boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed
Meanwhile, mix nut butter, hot water and lime juice in small bowl until well blended. Remove rice from heat. Add nut butter mixture; stir gently until well blended. Gently stir in mango and cilantro. Serve sprinkled with toasted coconut