Print Options:

Mango and Basmati Rice Salad





Yields
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)
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 232Calories from Fat 4.3
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 25mg2%
Total Carbohydrate 56g19%

Dietary Fiber 1.4g6%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.