Often people get embarrassed not because of their mistakes but due to others. Recently I experienced the same when my sister boasted about my culinary excellence in front of her best friend, just because once I expressed my liking towards her friend. But the blunder was, I do not know how to cook. And soon I got into a fix, when her friend once landed up my place suddenly and expressed her desire to eat something exotic. But thankfully I managed to get hold of my mother’s cook-book and produced something which even I never had before. The good thing about my savior recipe is it can be made from simple available ingredients without any preliminary culinary training and the best thing is, I found my love. Even you can make use of this wonder recipe. Enjoy cooking.
Basmati Rice Salad with Mango and Cucumber
1 Cup Basmati Rice
1 Tbs. Vinegar
1 Tbs. Olive oil
1 Tbs. Sesame oil
2 Tbs. Finely grated fresh ginger
Freshly ground black pepper
1/2 cups diced mango (1/2-inch)
1/2 cups diced peeled cucumber (1/2-inch)
1/2 cup thinly sliced spring onion
Fresh cilantro leaves
Salt to taste
Rinse the rice under cold water and drain. Put the rice in a microwave safe container and add 2 cups of water and little olive oil. Place it in microwave oven for 15 mins.
Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the sesame oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely in the refrigerator.
Put the vinegar in a small bowl and gradually whisk in the remaining olive oil. Whisk in the sesame oil and ginger. Taste and season with salt, pepper, and additional vinegar or olive oil needed.
Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the mango, cucumber, spring onion, cilantro and toss. Taste and season as needed with more salt, pepper, and serve.