Chilled Mango and Yogurt Rice

Mango rice dishes in countless variations are everywhere to be found on the tables of South Indian households. This version is my favourite (so far), stirred together with plenty of yogurt and served chilled to go with any hot spicy meal or as a light outdoor lunch with fresh vegetables. Choose mangoes that are just ripe and not too soft.

Chilled Mango and Yogurt Rice

Recipe by Lisa Turner Cuisine: Indian Published on May 24, 2008 Cool, tangy and zesty chilled rice with yogurt, mango and spices — a perfect side dish for spicy summer meals Print this recipe Rice: 3 cups water 1 1/2 cups basmati rice 2 cups plain whole fat yogurt 1 large mango, peeled and diced (about 1 1/2 cups) 2 tablespoons fresh cilantro, chopped 2 teaspoons dried mint 1 teaspoon sea salt 1 1/2 teaspoons fresh ground black pepper 1/4 teaspoon cayenne Dressing: 1 tablespoon ghee or olive oil 2 teaspoons brown mustard seeds 1-inch piece fresh ginger, minced Garnish: 2 jalapeños, seeded and cut into thin 1-inch strips cayenne Instructions: Bring the water to a boil in a medium saucepan. Meanwhile, rinse the rice under cold running water. Toss in the rice when the pan is boiling, reduce the heat to low, and cover with a tight-fitting lid. Cook for exactly 15 minutes without disturbing, then remove from heat and fluff with a fork. Set aside to cool for at least 20 minutes. Combine the rice in a large serving bowl with the yogurt, mango, cilantro, mint, salt, pepper and cayenne, and gently mix to avoid breaking the grains. Taste for seasoning and add more salt, pepper or cayenne as desired. To make the dressing, heat the ghee or olive oil in a small frying pan over medium heat. When hot, toss in the mustard seeds and ginger and fry until the mustard seeds turn gray and start to splutter — about 30 to 60 seconds. Pour over the rice and fold to mix. Chill. Serve cold or warmed up slightly in room temperature, sprinkled with cayenne and strips of jalapeño. Makes 8 servings