Coconut rice salad

with green mango and herbs

  • 1½ cups (300g) long-grain white rice, rinsed
  • 400ml can coconut milk, plus extra to serve
  • 1²⁄³ cups (410ml) water
  • 1 green mango, shredded
  • 1 Lebanese cucumber, peeled, deseeded and sliced
  • 1 cup purple basil leaves
  • 1 cup Thai basil leaves
  • 1 cup mint leaves
  • 1 long red chilli, thinly sliced
  • 1 pink grapefruit, segmented
  • crispy fried shallots (eschalots), to serve
  • micro (baby) shiso leaves, to serve (optional) 
  1. Place the rice, coconut milk and water in a medium saucepan over high heat. Bring to the boil, reduce heat to low and cover with a lid. Cook for 15 minutes. 
  2. Turn off the heat and set aside, covered, for 5 minutes. Place the rice in the refrigerator until cold.
  3. Place the mango, cucumber, basil, mint, chilli and grapefruit in a large bowl and gently toss to combine. 
  4. Top the rice with the salad, drizzle with the extra coconut milk and sprinkle with fried shallots. Serves 4
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