Mango and Coconut Rice Salad
ThaiHardVeganGluten-Free

Mango and Coconut Rice Salad

A delicious thai dish. Completely plant-based. Gluten-free friendly.

Total Time

192 min

Serves

6

Rating

0.0 (0)

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.

Cooking Timer

03:12:00
Custom Timer (minutes)

Recipe Info

Prep Time:60 min
Cook Time:132 min
Total Time:192 min
Difficulty:Hard
Servings:6