Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Recipe posted by request. Cook time reflects chill time as well.

Ingredients Nutrition

Directions

  1. In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  2. Pulse to finely chop and scrape into a glass bowl.
  3. Add the coconut milk mixing well.
  4. Measure and add enough water to make 4 cups.
  5. Whisk well and set aside.
  6. In a large pot over medium high heat add the rice and oil.
  7. Stir to coat.
  8. Add the coconut milk mixture.
  9. Bring to a boil, reduce heat to medium low and cover.
  10. Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  11. Turn rice out into a large bowl and toss well to cool and separate.
  12. Place in the fridge, stirring often to help cool.
  13. In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  14. While machine is running slowly and in a very thin stream add the oil.
  15. Add the salt and pepper and pulse to combine.
  16. To the rice add the peaches, red pepper and cucumber.
  17. If serving right away toss with dressing to coat.
  18. If serving later cover rice mixture and dressing seprately.
  19. Add the desired amount of dressing right before serving.
Most Helpful

5 5

This is on the money. We were running late to get to friends' for dinner, so I spread the rice out on a cookie sheet over ice to cool. It was cool and ready to go in ten minutes. This paired great with an Asian inspired pork tenderloin and nectarine salad. Awesome by the pool on a hot day!

5 5

What a wonderful rice salad! I left out the cilantro because I had none, and used shallots instead of the green onions. Otherwise I made it as suggested, and it was a real hit! Thanks for posting :) Made for POOL PARTY TAG GAME MAY 2010.