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RECIPESarrowRice CookersarrowTropical Long Grain Salad
Tropical Long Grain Salad
  This is a tropical salad with sweet fresh fruits and shrimp, and topped with lightly toasted shredded coconut.

 <For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 4):

To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) long grain white rice
  • Water to fill to water level 1 for “Long Grain White”
  • 1/4 tsp. salt

To Add to Cooked Rice:

  • 1 Tbsp. olive oil

For Dressing:

  • 2 Tbsp. orange marmalade
  • 2 Tbsp. lime juice
  • 1 Tbsp. white wine vinegar
  • 1/8 tsp. salt or adjust taste to preference
  • 1/8 tsp. pepper
  • 1/3 cup olive oil

To Add to Cooked, Cooled Rice:

  • 1 lb. extra large cooked shrimp, peeled and deveined
  • 1 mango, peeled, diced
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped cilantro
  • 4 scallions, minced
  • 1/4 cup unsweetened shredded coconut, lightly toasted

 <For 5-10 cup Zojirushi Rice Cookers>
Ingredients (serves 8):

To Cook in the Rice Cooker:

  • 2 cup (rice measuring cup) long grain white rice
  • Water to fill to water level 2 for “Long Grain White”
  • 1/2 tsp. salt

To Add to Cooked Rice:

  • 2 Tbsp. olive oil

For Dressing:

  • 4 Tbsp. orange marmalade
  • 4 Tbsp. lime juice
  • 2 Tbsp. white wine vinegar
  • 1/4 tsp. salt or adjust taste to preference
  • 1/4 tsp. pepper
  • 2/3 cup olive oil

To Add to Cooked, Cooled Rice:

  • 2 lb. extra large cooked shrimp, peeled and deveined
  • 2 mango, peeled, diced
  • 2/3 cup chopped fresh mint
  • 2/3 cup chopped cilantro
  • 8 scallions, minced
  • 1/2 cup unsweetened shredded coconut, lightly toasted 

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1


Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2


For 3-cup rice cookers, add water to water level 1 for “Long Grain White”, or 1-1/4 cups (rice measuring cup). For 5-10 cup rice cookers, add water to water level 2 for “Long Grain White”, or 2-1/2 cups (rice measuring cup). Add salt and mix well. Cook the rice using the “Long Grain White” (if available), or the “Mixed” setting.

3


When rice completes cooking, add olive oil, gently fluff the rice with rice spatula, and spread out onto a large plate. Refrigerate to cool, about 30 minutes.

4


In a bowl, add orange marmalade, lime juice, white wine vinegar, salt, pepper, olive oil and mix well.

5


On a large plate, place rice in the center. Arrange, shrimp, mango, mint, cilantro, scallions, coconut. Pour dressing and toss before serving.

6


Enjoy!

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