Mango and Coconut Rice Salad

Ingredients

• 2/3 cup jasmine or basmati rice
• 1 tsp unsalted butter
• Salt
• 1/2 cup water
• 1 cup loosely packed Thai basil
• 1 cup Camargue red rice
• 1 red bell pepper
• thinly sliced
• 2 tbsp mint leaves
• roughly chopped
• 2/3 cup cilantro leaves
• roughly chopped
• 2 green onions
• thinly sliced
• 1 fresh red chile
• seeded and finely chopped
• Grated zest and juice of 1 lemon
• 1 large mango or 2 smaller ones
• cut roughly into 1-inch dice
• 1/2 cup roasted salted peanuts

Instructions

1. 1

   Start by cooking the rice.

2. 2

   Put the jasmine rice and butter in a small saucepan and place on a medium heat.

3. 3

   Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk).

4. 4

   Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes.

5. 5

   Remove and discard the basil.

6. 6

   Spread out the rice on a flat tray to cool down.

7. 7

   Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through.

8. 8

   Drain and spread on a tray to cool down.

9. 9

   Pick off the leaves of the remaining basil and chop them up roughly.

10. 10

    Place them in a large mixing bowl.

11. 11

    Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate.

12. 12

    Taste and adjust the seasoning.

13. 13

    Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.