Rice doesn't have to be boring. Here naturally nutty basmati rice is cooked in coconut milk to add flavor, and then mixed with dried mango and fresh mint. This refreshingly different side dish is great with curry or grilled fish.
Heat the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring frequently, until the grains are hot, about 3 minutes. Add the scallions and cook, stirring constantly, for 1 minute.
Add the coconut milk, 1 cup of water, the mango, and salt; bring to a boil. Cover the pan, reduce the heat to medium-low, and cook until the liquid has evaporated and the rice is tender, about 30 minutes.
Stir in the fresh mint and serve hot.