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1 (13 1/2-ounce) can light coconut milk
2 cups instant rice
2 tablespoons chutney
1 tablespoon light sweet Vidalia onion salad dressing
1/4 cup salted cashews
1/4 cup diced water chestnuts
1/4 cup golden raisins and cherries
1/2 cup shredded carrots
salt and pepper, to taste
1. Place coconut milk in medium saucepan. Cover and bring to boil on high heat. (Watch carefully to prevent boil over.)
2. Stir in rice. Cover, remove from heat and let stand 5 minutes.
3. Place in medium mixing bowl: chutney, dressing, cashews, water chestnuts, raisins and carrots. Stir together.
4. Add rice to raisin mixture. Salt and pepper to taste and mix together. Chill in freezer 30-40 minutes. Serve.