Coconut-Mint And Mango Rice Salad - cooking recipe

Ingredients

1 1/2 cups jasmine rice
2 1/4 cups chicken broth or 2 1/4 cups vegetable broth
1/2 cup coconut milk, shaken very well
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons ginger, grated
1 tablespoon minced hot red chili pepper
1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large ripe mango, diced (approx. 2 cups)
1/2 cup chopped scallion, white and green parts
1/2 cup of fresh mint, chopped
1/4 cup toasted slivered almonds

Preparation

To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
Set aside to cool.
Combine rice and broth in a medium saucepan.
Bring to a boil, then stir and cover.
Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
Add rice to this mixture, stirring to coat the rice very well.
Refrigerate for at least 2 hours for rice to absorb flavors.
Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
Taste test to see if seasonings suit you.
if not, you may want to add more vinegar, salt, or pepper.
Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.