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Mango and Basmati Rice Salad

Yield Makes about 10 cups; 7 or 8 servings


  • 2 cups white basmati rice
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 4 teaspoons sugar
  • About 1/4 teaspoon fresh-grated or ground nutmeg
  • 2 firm-ripe mangoes (about 1 lb. each)
  • Salt
  • Edible flowers (optional)

Nutrition Information

  • calories 232
  • caloriesfromfat 4.3 %
  • protein 5.5 g
  • fat 1.1 g
  • satfat 0.1 g
  • carbohydrate 56 g
  • fiber 1.4 g
  • sodium 25 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy. Drain rice.

  2. In a 2- to 3-quart pan, combine rice and 3 cups water. Bring to a boil over high heat, cover, and turn heat to lowest setting. Cook until rice is tender to bite, about 15 minutes; do not stir.

  3. Pour hot rice into a colander to drain; let stand until warm, about 15 minutes, or cool.

  4. In a wide bowl, combine orange and lime juices, sugar, and 1/4 teaspoon nutmeg. Cut peel from mangoes, then cut fruit in small pieces into bowl; discard the pits.

  5. Pour rice into bowl, mix, and add salt to taste. Sprinkle salad with more nutmeg, then flowers.