Tropical Basmati Rice Salad
Bright, fresh, and effortlessly tropical, this Tropical Basmati Rice Salad is the ultimate side dish or light meal for sunny days. Made with fluffy basmati rice as the base, this vibrant recipe is packed with juicy pineapple chunks, sweet mango, crunchy cucumber, and crisp red bell pepper, creating a medley of flavors and textures. A zesty citrus dressing made with lime and orange juice adds a refreshing tang, while chopped cilantro and a hint of honey tie everything together. Garnished with optional toasted coconut for an extra tropical flair, this vegan-friendly recipe (with a simple swap) is perfect for picnics, potlucks, or a light lunch. Ready in just 35 minutes, it can be served chilled or at room temperature, making it as flexible as it is delicious.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup mango (diced)
- 1 medium red bell pepper (diced)
- 1 cup cucumber (diced)
- 0.25 cup red onion (finely chopped)
- 0.25 cup fresh cilantro (chopped)
- 1 whole lime (zested and juiced)
- 3 tablespoons orange juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup toasted shredded coconut (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, bring the 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the rice is tender and the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff it with a fork and spread it out on a baking sheet to cool completely.
While the rice is cooling, prepare the dressing by whisking together lime juice, lime zest, orange juice, olive oil, honey, salt, and black pepper in a small bowl. Set aside.
In a large mixing bowl, combine the cooled basmati rice, pineapple chunks, diced mango, red bell pepper, cucumber, red onion, and chopped cilantro. Toss gently to combine.
Drizzle the citrus dressing over the rice mixture and toss again to evenly coat all the ingredients.
Taste and adjust seasoning with additional salt or lime juice, if desired.
Transfer the salad to a serving bowl or platter and garnish with toasted shredded coconut, if using.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 61.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
