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Recipe Summary

Yield:
Makes about 10 cups; 7 or 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

232 calories; calories from fat 4.3%; protein 5.5g; fat 1.1g; saturated fat 0.1g; carbohydrates 56g; fiber 1.4g; sodium 25mg.
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