MANGO STICKY RICE
Steps:
- Steam the sticky rice until soft.
- Meanwhile, place the coconut milk in a pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
- When the sticky rice is cooked, turn it out into a large bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
- Peel and chop the mangoes.
- If you want to serve individually, place a round mound of rice on a plate and top with chopped mango.
- Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl and pass it separately, with a spoon, so people can spoon on extra.
FRUIT AND RICE SALAD
This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.
Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.
FRUIT 'N' RICE SALAD
This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.
Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
WILD RICE SALAD
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
- While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
RICE SALAD WITH FRUIT AND NUTS
My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.
Provided by misscrys79
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Half fill a large saucepan with water and bring to a boil.
- Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
- Drain in strainer and place in a bowl.
- Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
- Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
- Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
- Taste and add more lemon juice if necessary. Serve.
Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1
CREAMY RICE-FRUIT SALAD
Looking for a delicious salad recipe? Then check out this creamy wild rice and fruit salad that's made using 4 types of fruits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
- In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 11 g, TransFat 0 g
BROWN RICE FRUIT SALAD
Make and share this Brown Rice Fruit Salad recipe from Food.com.
Provided by TishT
Categories Lime
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mix the first 5 ingredients.
- Set aside.
- Halve orange sections, then combine all the rest of the ingredients.
- Mix the dressing ingredients again and toss with salad to coat well.
- Cover and refrigerate at least 2 hours until well chilled.
RICE & DRIED FRUIT SALAD
A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Cook rice blend as directed on package; cool completely.
- Stir in remaining ingredients.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
PINEAPPLE FRUIT AND RICE SALAD
You can have a unique salad of rice and fruit ready to serve your family in 20 minutes. Every bite is refreshing!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
- In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.
Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 14 g, TransFat 0 g
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