Tropical Basmati Rice Salad Recipes

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.

TROPICAL BASMATI RICE SALAD

Steps:

• Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.
• Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
• Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.

BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

MANGO AND BASMATI RICE SALAD

Steps:

• In a large bowl stir rice in cool water, drain.
• Repeat several times until water is no longer cloudy.
• Drain well.
• Combine rice and 2 1/3 cups of water. Bring to a boil over high heat, cover, turn the heat to low and simmer until tender, about 15 minutes. Do not stir while cooking, do not overcook.
• Take pot off of heat source, leave cover on to cool.
• When the rice is cool, separate it with a fork.
• In a large bowl, combine juices, sugar and nutmeg.
• Peel and pit mangoes, dice them into the bowl with the seasoned juices.
• Add the rice into the bowl, mix and salt to your taste.
• I like to add chopped fresh parsley at this point, just until it looks "right".
• Sprinkle with more nutmeg if desired.
• Chill.

BROWN BASMATI RICE SALAD WITH CELERY, CRANBERRIES AND WALNUTS

Steps:

• Rinse the brown basmati rice with cold water in a sieve.
• Put the drained basmati rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite".
• Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
• Add the chopped walnuts, cranberries and celery.
• Mix the ingredients for the vinaigrette and poor over the rice salad.