Mango and Basmati Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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.
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