With minimal cooking, this cooling and delicious dinner is perfect for scorching summer days. Sweet mango, tangy lime and fragrant herbs are tossed with crunchy peanuts, shallots and rice for bowls that satisfy cravings for fresh flavours.
Pick Thai basil leaves from their stems, set leaves aside. Place Thai basil stems, rice and 310ml (1¼ cups) cold water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes. Spread rice out in a single layer on a baking tray to cool.
Peel mango. Remove cheeks and flesh from the seed and chop into 2cm pieces. Squeeze any juice and pulp from around the seed into a small bowl and set aside for the dressing.
Thinly slice spring onions. Roughly chop peanuts. Pick mint leaves from their stems and thinly slice. Trim and thinly slice lettuce.
Finely chop chilli. Finely zest and juice lime. Add chilli, lime zest and juice, and olive oil to reserved mango pulp and mix to combine.
Place cooled rice in a large bowl with spring onion, dressing, mango, lettuce and mint and mix to combine.
Divide rice salad between bowls and top with reserved Thai basil leaves. Sprinkle with peanuts and crispy shallots to serve.