Yield Serves 4 Number Of Ingredients 17 Steps:
Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down. 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. 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 all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.
Time 5m Yield 4 servings Number Of Ingredients 9 Steps:
In a large bowl, toss together the noodles, spinach, chiles and mango and set aside. Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.
More about “coconut mango rice noodle salad recipes”
Time 40m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant. Set aside to cool. Combine rice and broth in a medium saucepan. Bring to a boil, then stir and cover. Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed. Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork. In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper. Add rice to this mixture, stirring to coat the rice very well. Refrigerate for at least 2 hours for rice to absorb flavors. Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint. Taste test to see if seasonings suit you. if not, you may want to add more vinegar, salt, or pepper. Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.
