Mango and coconut rice salad

Name: Mango and coconut rice salad
Cuisine: Asian, Thai
Ingredients: 100g jasmine (or basmati) rice; 1 tsp unsalted butter; Salt; 130ml water; 20g Thai basil; 150g Camargue red rice; 1 red pepper, cored and thinly sliced; 10g mint leaves, roughly chopped; 10g coriander leaves,; roughly chopped; 2 spring onions, thinly sliced; 1 red chilli, deseeded; and finely chopped; Grated zest of 1 lemon, and; possibly some of the juice; 1 large mango or 2 smaller ones, cut roughly into 2cm dice; 60g roasted salted peanuts, broken roughly; 50g flaked coconut; 2 tbsp groundnut oil; 25g deep-fried sliced shallots, homemade or bought in (optional)

3 steps

Updated at: Wed, 16 Aug 2023 20:34:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories526.4 kcal (26%)

Total Fat20.5 g (29%)

Carbs79.4 g (31%)

Sugars24.1 g (27%)

Protein10.4 g (21%)

Sodium299.2 mg (15%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100gjasmine rice

or basmati

1 tspunsalted butter

salt

130mlwater

20gThai basil

150gCamargue red rice

1red pepper

cored and thinly sliced

10gmint leaves

roughly chopped

10gcoriander leaves

large, cut roughly into 2cm dice

60groasted salted peanuts

broken roughly

50gflaked coconut

2 Tbspgroundnut oil

25gshallots

deep-fried, sliced, homemade or bought in, optional

Instructions

Step 1

Put the jasmine rice and butter in a small saucepan and place over a medium heat. Add a biggish pinch of salt, the water and half the Thai basil (keep the leaves attached to the stem), and bring to a boil. Cover and cook at a slow simmer for 15-20 minutes. Remove and discard the basil, then spread the rice on a tray to cool down.

Step 2

Boil the red rice in plenty of water (as you would cook pasta but with no salt) and simmer for 20 minutes, until cooked through. Drain and spread on a tray to cool down.

Step 3

Pick the remaining basil leaves and roughly chop them up. Put in a large bowl, add all the remaining ingredients other than the shallots, and mix - do not stir too much or the mango will disintegrate. Taste and adjust the seasoning - you may want to add lemon juice, depending on your taste and the acidity of the mango. Transfer the salad into serving bowls and garnish with deep-fried shallots, if you like.