Forbidden Rice, Mango, and Avocado Salad

Summary: The creamy, nutty texture of the black rice pairs so nicely with chopped mango, scallions, avocado and a lime-serrano-rice wine vinaigrette!

Yield: serves 2-3


  • 1 cup Forbidden rice (aka black or purple rice)
  • 1 teaspoon kosher salt
  • 1½ cups water
  • ½ mango, cut into small cubes
  • 2 scallions, white and light green parts cut into thin rings
  • ¼ small serrano chili, diced
  • juice of ½ lime
  • ½ teaspoon rice wine vinegar
  • ¾ teaspoon safflower oil
  • ½ avocado, peeled and cut into small cubes


In a 2-quart saucepan over medium-high heat, put the rice and salt. Toast for a few minutes and then pour in the water and cover the pot. Bring to a boil and then reduce heat to low and cook 22-25 minutes until rice is done to your liking. (I don't like crunchy rice but nor do I like mush)

In the meantime, put the cubed mango, chopped scallions, diced serrano, lime juice, vinegar and oil in a small bowl. Stir to combine and let sit until the rice is cooked.

When the rice is done, remove the lid and gently stir in the mango mixture. Pour into a serving bowl and top with the cubed avocado.

I meant to garnish this with mint and cilantro but forgot. Go for it!

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe by Em-i-lis