Sunday, April 18, 2010

Mango Rice Salad

Here's one to get all of my North American friends excited about mango season.  It's easy to get in a rut with rice and forget that there are endless possibilites to give this grain a makeover.  This rice 'salad' is very easy and will totally transform plain old white rice into a sweet, spicy, tangy, and delightful side dish.  You may serve the rice warm or at room temperature.  This would go beautifully with a sticky honey-soy pork tenderloin. 

Mango Rice Salad


2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup chopped green onion
2 mangos, peeled and diced
1 red chili, finely chopped
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1/4 cup Thai fried shallots (I used store bought to save some time and effort)
1/4 cup shredded coconut toasted
juice of 2 limes
salt and pepper


1. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed.

2. Allow the rice to cool for 5 minutes and add all ingredients.  Season to taste with salt and pepper.

1 comment:

  1. Great recipe. We are just coming into mango season here in Florida. My kitchen will soon be full of them. Love the different flavors in your rice. Cheers!



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