Mango and Basmati Rice Salad
How to Make It
Step 1
1
In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy. Drain rice.
Step 2
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.
Step 3
3
Pour hot rice into a colander to drain; let stand until warm, about 15 minutes, or cool.
Step 4
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.
Step 5
5
Pour rice into bowl, mix, and add salt to taste. Sprinkle salad with more nutmeg, then flowers.
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)
Directions
Step 1
1
In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy. Drain rice.
Step 2
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.
Step 3
3
Pour hot rice into a colander to drain; let stand until warm, about 15 minutes, or cool.
Step 4
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.
Step 5
5
Pour rice into bowl, mix, and add salt to taste. Sprinkle salad with more nutmeg, then flowers.
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