Coconut-Mint And Mango Rice Salad Recipe

Name: Coconut-Mint And Mango Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups jasmine rice; 2 1/4 cups chicken broth or 2 1/4 cups vegetable broth; 1/2 cup coconut milk, shaken very well; 3 tablespoons lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons ginger, grated; 1 tablespoon minced hot red chili pepper; 1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard); 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 large ripe mango, diced (approx. 2 cups); 1/2 cup chopped scallion, white and green parts; 1/2 cup of fresh mint, chopped; 1/4 cup toasted slivered almonds

Servings: persons

1 1/2 cups jasmine rice
2 1/4 cups chicken broth or 2 1/4 cups vegetable broth
1/2 cup coconut milk, shaken very well
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons ginger, grated
1 tablespoon minced hot red chili pepper
1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large ripe mango, diced (approx. 2 cups)
1/2 cup chopped scallion, white and green parts
1/2 cup of fresh mint, chopped
1/4 cup toasted slivered almonds

1
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.
2
Set aside to cool.
3
Combine rice and broth in a medium saucepan.
4
Bring to a boil, then stir and cover.
5
Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
6
Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
7
In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
8
Add rice to this mixture, stirring to coat the rice very well.
9
Refrigerate for at least 2 hours for rice to absorb flavors.
10
Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
11
Taste test to see if seasonings suit you.
12
if not, you may want to add more vinegar, salt, or pepper.
13
Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups jasmine rice, 2 1/4 cups chicken broth or 2 1/4 cups vegetable broth, 1/2 cup coconut milk, shaken very well, 3 tablespoons lime juice, and more.

Yes, Coconut-Mint And Mango Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut-Mint And Mango Rice Salad

How did you like this recipe?

Frequently Asked Questions