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Ingredients
- 1 cup raw Wehani rice
- 2 1/2 cups water
- Salt and freshly ground black pepper
- 1 recipe for citrus dressing (see below)
- 2 ripe mangoes, peeled, seeded and diced
- 1 bunch watercress, stems trimmed
Method
- In a medium sauce pan, over high heat, bring the rice and water to a boil.
- Lower the heat, cover and cook gently for about 40 minutes or until the rice has absorbed the liquid.
- Drain and transfer to a shallow bowl to cool to room temperature.
- When cooled to room temperature combine the cooked rice with the citrus dressing and season with salt and pepper.
- Right before serving toss the salad with the mangoes and watercress leaves.
