Mango And Coconut Rice Salad Recipes

MANGO AND COCONUT RICE SALAD

Steps:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

COCONUT-MINT AND MANGO RICE SALAD

Steps:

• To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
• Set aside to cool.
• Combine rice and broth in a medium saucepan.
• Bring to a boil, then stir and cover.
• Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
• Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
• In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
• Add rice to this mixture, stirring to coat the rice very well.
• Refrigerate for at least 2 hours for rice to absorb flavors.
• Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
• Taste test to see if seasonings suit you.
• if not, you may want to add more vinegar, salt, or pepper.
• Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.

COCONUT MANGO RICE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).