Best Tropical Basmati Rice Salad Recipes

TROPICAL RICE SALAD WITH MANGO-SESAME DRESSING

Steps:

• Cook rice in a pan of boiling, salted water about 12 minutes on medium heat. Make sure rice is just tender, not completely soft. Drain well and rinse with cold water. Drain Again.
• Mix together next 7 ingredients (pineapple through water chestnuts). Add rice to pineapple mixture and combine well. Season to taste with salt and pepper.
• Blend mango puree, garlic, ginger, and soy sauce on medium speed in blender (or by hand, mix well). Slowly pour oil into top of blender, while running, until emulsified. If doing by hand, add oil in a slow stream while mixing constantly.
• Once combined, pour dressing over rice mixture and serve.

TROPICAL RICE SALAD

Steps:

• Cook rice in stock until done.
• Rinse with cold water and drain well.
• Put rice in a serving bowl and add remaining veg and fruit ingredients.
• In a small bowl whisk together dressing ingredients.
• Pour over rice mixture and toss.
• Chill for 6 hours before serving-toss again.

COCONUT-CASHEW BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
• While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
• Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.