Mango And Coconut Rice Salad Recipe

Name: Mango And Coconut Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup jasmine or basmati rice; 1 tsp unsalted butter; Salt; 1/2 cup water; 1 cup loosely packed Thai basil; 1 cup Camargue red rice; 1 red bell pepper, thinly sliced; 2 tbsp mint leaves, roughly chopped; 2/3 cup cilantro leaves, roughly chopped; 2 green onions, thinly sliced; 1 fresh red chile, seeded and finely chopped; Grated zest and juice of 1 lemon; 1 large mango or 2 smaller ones, cut roughly into 1-inch dice; 1/2 cup roasted salted peanuts, roughly chopped; 2/3 cup flaked coconut; 2 tbsp peanut oil; 3/4 cup crisp-fried shallots (homemade or bought, optional)

Servings: persons

2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought, optional)

1
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.
2
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.
3
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.

497

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.

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

You need 17 ingredients. The key ingredients include: 2/3 cup jasmine or basmati rice, 1 tsp unsalted butter, Salt, 1/2 cup water, and more.

Yes, Mango And Coconut 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.

Mango And Coconut Rice Salad

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