Summary

Ingredients

• 200 g rice, black
• 1 small mango (s)
• 2 orange (s)
• 2 spring onion (s)
• 0.5 ½ small onion (s), red
• 2 tablespoon peanuts, roasted
• 2 tablespoon coriander leaves
• pepper
• possibly salt

For the dressing:

• 2 tablespoon lime juice
• 2 tablespoon orange juice
• 1 tablespoon soy sauce
• some chilli pepper (s), pitted
• 2 tablespoons oil

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Instructions

1. Cook the rice in salted water according to the instructions on the packet for about 40 minutes.
2. For the dressing, mix the lime and orange juice with the soy sauce, add the very finely chopped chilli pepper and mix in the oil.
3. Drain the cooked rice in a sieve, drain, mix with the dressing while still warm and allow to cool.
4. In the meantime, peel the mango, cut from the stone and dice the pulp. Peel the oranges so that the whites are also removed and cut the segments out of the skins with a sharp knife. Clean and wash the spring onions and cut into fine rings. Finely dice the red onion.
5. Add the fruit and onions to the cooled rice, mix and season with pepper and possibly salt. Serve immediately sprinkled with peanut kernels and slightly smaller plucked coriander leaves (the rice stains ugly on the fruit when left standing for a long time)