MURDER SALADS part one

Spicy Red Rice with Coconut and Mango
This is an alteration of a rice salad recipe i found in the Observer a while ago.
Changed a few of the ingredients and served hot instead.
It was beautiful to have lunch in the yard with a good friend under the big tree. We put the mango chunks in the middle of the table and poured the mango juice on the hot rice.

You need: 250g white rice or jasmine rice, 200g camargue red rice, 1 big onion, a bit of garlic, dried basil, one red chilli finely chopped, one red pepper thinly sliced, spring onion, fresh coriander, zest of one lemon, juice of half a lemon, 1 tablespoon of unsalted butter, a tin of coconut milk, unsalted peanuts broken in small pieces(optional), one mango.

Cook the rice separately for 20-30 minutes and cover. At the same time cook the rest of the ingredients. Heat up a deep pan and put the butter with the onion and garlic, finely chopped both, add the basil and the coriander.
When they get that nice transparent color, add the zest, the red pepper, the chilli and the coconut milk. Season and simmer for 15 minutes and then finally add the lemon juice and the spring onions. Pour the rice on top and simmer again gently adding more fresh coriander and the peanuts. Taste and adjust seasoning. I used sesame seeds this time as i forgot to buy peanuts. It was well tasty. Do not forget to add the mango at the last minute. That will keep it fresh. Make sure you use the juice of the fruit, too. in the cold salad version the chef used fresh coconut. Will try next time.