Chilled Mango and Yogurt Rice


Visit the Indian Food Glossary for information on the ingredients in this recipe
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 RiceChilled Mango and Yogurt Rice
Recipe by
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

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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

Chilled Mango and Yogurt Rice

8 comments:

Siri said...

Lisa - U always make wonder at how do u know so much about Indian food.. and this rice is no exception. I think this wud be a nice entry for WBB: Mango event, this time hosted by Arundathi.

Siri

Kevin said...

I like the sound of mango rice with yogurt and a bit of heat.

indosungod said...

Perfect for a warm afternoon. The addition of mango sure makes it special.

Bellini Valli said...

This would be so refreshing:D

LisaRene said...

This recipe is a unique combination of ingredients, I can definitely understand the appeal! I bet it would make a lovely breakfast dish with the omission of the savory.

cookinpanda said...

Lisa, I love yogurt. I love mango. I love rice. Great combination, as usual.

TBC said...

Yogurt-rice is my comfort food. I could live on it if I had to. It is a South Indian thing.:D

I like the addition of mango.:)

beth said...

Made this tonight, and it was great!

Made 2 minor changes, based on what I had available:
- used dried tarragon instead of dried mint
- used coconut oil instead of ghee

Served it with a big bowl of homemade guacamole and toasted pita bread. Yum. I will definitely make this again in the future. Thank you, Lisa.