Mango and Basmati Rice Salad

recipe

Yield:

Makes about 10 cups; 7 or 8 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

June 1997
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