Mango Macadamia Nut Rice

Mango Macadamia Nut Rice Recipe from India

Region / culture: India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mango Macadamia Nut Rice is a delicious and exotic dish that combines the sweetness of mango with the crunch of macadamia nuts. This flavorful rice dish is perfect for a special occasion or as a side dish to accompany your favorite main course.

History

This recipe is inspired by the traditional Indian dish known as Mango Rice, which is made with ripe mangoes and spices. The addition of macadamia nuts adds a unique twist to this classic recipe, giving it a rich and nutty flavor.

Ingredients

2 tbsp clarified butter
0.25 cup macadamia nuts
5 whole cloves
2 pods cardamom
1 1-inch stick cinnamon
16 whole black peppercorns
1 lb (454 g) raw basmati rice
0.5 tsp saffron threads, soaked in 1 tbsp hot water
2 tsp kosher salt
3 cups water
2 tbsp raisins
1 ripe mango, peeled, seeded and diced
2 tbsp chopped fresh coriander
2 tbsp chopped scallions

How to prepare

1. To prepare the nuts and spices, heat butter in a saucepan over medium heat. Sauté the nuts until they turn golden brown. Remove the nuts from heat and set them aside. In the same pan, add cloves, cardamom, cinnamon stick, and peppercorns. Cook, stirring constantly, for about 1 minute or until aromatic.
2. Stir the rice into the spice mixture. Add saffron and salt, stirring well. Pour in the water and bring it to a boil. Reduce the heat to low, cover, and cook for about 15 minutes. Remove from heat. Stir in raisins, macadamia nuts, and mango. Cover and let it stand for 5 minutes.
3. To serve, stir in fresh coriander and scallions. Transfer to a large bowl and serve the rice hot or at room temperature.

Variations

For a vegan version of this dish, you can substitute coconut oil for the clarified butter.
You can add other fruits such as pineapple or papaya for a tropical twist.
For a spicier version, you can add chopped green chilies or red pepper flakes.

Cooking Tips & Tricks

Be sure to use raw basmati rice for the best results, as it will absorb the flavors of the spices and mango.

- Toasting the macadamia nuts before adding them to the rice will enhance their flavor and crunch.

- Adjust the amount of salt and spices to suit your taste preferences.

- For a creamier texture, you can add a splash of coconut milk to the rice before serving.

Serving Suggestions

Mango Macadamia Nut Rice can be served as a side dish with grilled chicken, fish, or tofu. It can also be enjoyed on its own as a light and satisfying meal.

Cooking Techniques

The key to making perfect Mango Macadamia Nut Rice is to cook the rice until it is tender and fluffy, and to stir in the mango and nuts at the end to preserve their texture and flavor.

Ingredient Substitutions

If you don't have macadamia nuts, you can use cashews or almonds instead. You can also use jasmine or long-grain rice in place of basmati rice.

Make Ahead Tips

You can prepare the rice mixture ahead of time and refrigerate it for up to 2 days. Just reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the Mango Macadamia Nut Rice with fresh cilantro leaves or sliced mango for a beautiful presentation. Serve it in a decorative bowl or on a platter for a special touch.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light and fruity rosé. It also goes well with a cold glass of mango lassi or iced tea.

Storage and Reheating Instructions

Leftover Mango Macadamia Nut Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it until heated through, or heat it in a saucepan on the stovetop.

Nutrition Information

Calories per serving

Each serving of Mango Macadamia Nut Rice contains approximately 320 calories.

Carbohydrates

Each serving of Mango Macadamia Nut Rice contains approximately 45 grams of carbohydrates.

Fats

Each serving of Mango Macadamia Nut Rice contains approximately 12 grams of fat.

Proteins

Each serving of Mango Macadamia Nut Rice contains approximately 6 grams of protein.

Vitamins and minerals

Mango Macadamia Nut Rice is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains nuts (macadamia nuts) and may not be suitable for those with nut allergies.

Summary

Mango Macadamia Nut Rice is a flavorful and nutritious dish that is high in carbohydrates and fats, with a moderate amount of protein. It is also a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Mango Macadamia Nut Rice is a delicious and exotic dish that combines the sweetness of mango with the crunch of macadamia nuts. This flavorful rice dish is easy to make and perfect for a special occasion or as a side dish to accompany your favorite main course. Enjoy the rich flavors and textures of this unique dish!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend Martha, who had just returned from a trip to Hawaii. She had brought back with her a cookbook filled with traditional Hawaiian recipes, and as soon as I flipped through the pages, my eyes landed on a dish called Mango Macadamia Nut Rice.

I had always been fascinated by exotic flavors and ingredients, and this recipe seemed like the perfect combination of sweet and savory. Martha told me that she had tried it at a luau on the beach, where the locals served it as a side dish with grilled fish and fresh pineapple. The thought of tasting this unique dish made my mouth water, and I knew I had to learn how to make it myself.

Martha generously shared the recipe with me, explaining each step in detail. She told me that the key to the dish was using ripe mangoes, which added a natural sweetness to the rice, and toasting the macadamia nuts until they were golden brown and fragrant. I listened intently, taking mental notes of each ingredient and technique she mentioned.

After saying goodbye to Martha, I rushed home to my kitchen, eager to recreate the flavors of Hawaii in my own home. I gathered the ingredients – jasmine rice, coconut milk, mangoes, macadamia nuts, and a touch of salt – and set to work.

The first step was to cook the rice in a mixture of coconut milk and water, which gave it a creamy texture and a subtle coconut flavor. As the rice simmered on the stove, I peeled and diced the mangoes, their sweet aroma filling the air. I couldn't resist sneaking a few bites of the ripe fruit, savoring its juicy sweetness.

Next, I toasted the macadamia nuts in a dry skillet, watching as they turned a beautiful golden brown. The nuts released a rich, buttery scent that made my stomach growl with anticipation. I chopped them into small pieces, ready to add a crunchy texture to the rice.

Once the rice was cooked and fluffy, I gently folded in the diced mangoes and toasted macadamia nuts, being careful not to crush the delicate fruit. The colors of the dish were vibrant – the bright yellow mangoes contrasting with the creamy white rice and the rich brown nuts.

I scooped a spoonful of the Mango Macadamia Nut Rice onto a plate, garnishing it with a sprinkle of chopped cilantro for a pop of color. The aroma that wafted up from the plate was intoxicating, a mix of tropical fruit and nutty goodness.

I took a hesitant bite, unsure of what to expect. But as soon as the flavors hit my tongue, I knew I had found a new favorite dish. The sweetness of the mangoes paired perfectly with the creamy coconut rice, while the crunchy macadamia nuts added a satisfying crunch.

I couldn't believe that I had created something so delicious in my own kitchen. I felt a sense of pride and accomplishment, knowing that I had learned a new recipe that would become a staple in my cooking repertoire.

From that day on, Mango Macadamia Nut Rice became a regular dish on my dinner table, enjoyed by family and friends alike. Every time I made it, I thought of Martha and her trip to Hawaii, grateful for the inspiration she had given me.

As I continued to experiment with different ingredients and flavors, I realized that cooking was more than just following a recipe – it was a way to connect with people and cultures from around the world. Each dish I made told a story, a tale of where it came from and the hands that had passed it down through generations.

And so, my love for cooking grew, fueled by the memories and flavors that filled my kitchen. I knew that no matter where life took me, I would always have the joy of discovering new recipes and sharing them with those I loved. And for that, I was truly grateful.