Mango & Coconut Rice Salad

Original recipe from Plenty cookbook. Make this when you have a perfectly ripe mango.

Ingredients

2/3 cup jasmine rice

1 tsp unsalted butter

salt

1/2 cup water

1 cup packed basil

1 cup red rice (original recipe called for Camargue but I couldn’t find that)

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 jalapeno, seeded and finely chopped (or red chile but I couldn’t find one)

grated zest and juice of 1 lemon

1 large mango or 2 smeller ones, cut roughly into 1 inch die

1/2 cup roasted salted peanuts, roughly chopped

2/3 cup flaked coconut

2 tbsp peanut oil

3/4 cup crisp-fried shallots (optional)

What To Do

Cook the rice - put jasmine rice and butter into small saucepan and place on medium heat. Add a little salt, the water, and half the basil (keep leaves whole/attached to stalk). Bring to boil then cover and cook on slower simmer for 15-20 minutes. Remove and discard the basil. Spread out rice on flat tray to cool down.

Cook red rice in plenty of boiling water for 20 minutes (or until cooked through). Drain and spread on a tray to cool down.

Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with the remaining ingredients, apart from shallots, and stir just to mix; don’t stir too much or mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots.