In Spring and early Summer, it is hard not to love summer fruits – apricots, nectarines, peaches, oh my goodness. So far untouched by the relentless sun of summer, they are sweet, juicy and divine. So too the mangoes. So many at this time, and so cheap. Mango rice is perfect for this time of the year.
I make mango rice using my quickie rice method.
Put 1 cup basmati rice into the rice cooker with 1.25 cups water (or according to your rice cooker instructions), 2 diced tomatoes, 1 diced small-medium mango, peeled and chopped, 2 dried chillies, 2 fresh garlic cloves sliced, a little salt, 1/2 tspn turmeric, 1/2 onion chopped fine, a large drizzle of ghee.
Close the lid and cook until the rice is done. Open the lid, stir the vegetables and mango through the rice. Add chopped coriander leaves and mix through.
Close the lid and let sit for 3 – 5 minutes. Serve.
The mango seed can be placed in with the rice, for extra flavour. When the rice is done, scrape off any flesh still adhering to the seed, and then discard the seed.
Roasted Green Mango Rice
This rice is also delicious made with roasted green mangoes. Roast your mango over a gas flame, coals, or a BBQ, peel off the blackened skin and chop the flesh. Proceed as for the recipes.