Mango Macadamia Nut Rice

  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 20 mins


2tablespoons olive oil
1/2cup macadamia nuts
10-- whole black peppercorns
2-- whole cloves
2-- cardamom pods
1-- (1-inch) piece cinnamon stick
1pound basmati rice
1/2teaspoon saffron, soaked in 1 tablespoon hot water
1teaspoon kosher salt
1 1/2cups water
1medium ripe mango, peeled, pitted and diced
1/4cup golden raisins
2tablespoons sliced green onion


  1. Heat oil in a large saucepan over medium heat. Add nuts; continuously shake pan until nuts are golden brown. Remove with a slotted spoon and place in a small bowl.
  2. Add all spices to pan; cook, stirring constantly, until aromatic, about 2 minutes. Stir in rice. Add saffron and salt, stirring until rice is well coated.
  3. Add water and bring to a boil. Reduce heat and simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand 5 minutes. Garnish with green onions.

Recipe courtesy Chef Allen Susser and the National Mango Board.

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load 5
  • Fat 12g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 230mg
  • Potassium 150mg
  • Carbohydrate 54g
  • Fiber 5g
  • Sugars 10g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 8%