Black Rice Salad with Shrimp & Mango Salsa
Prep time
Cook time
Total time
This colorful and nutritious Black Rice Salad with Shrimp & Mango Salsa is LOADED with vibrant flavours! Perfect for a quick lunch, or as a side for your next picnic or BBQ party!
Recipe type: Main
Cuisine: Modern
Serves: 4
For the rice:
  • 200gr black rice (Venere rice or Forbidden rice)
  • 1 tbsp olive oil
  • sea salt
For the shrimp & mango salsa
  • 1 mango, diced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, deseeded and finely diced
  • 2 spring onions, finely chopped
  • 2 tbsp of fresh coriander, finely chopped
  • 200 gr freshly cooked shrimps
For the dressing:
  • 1 lime, juiced
  • 1 tbsp extra-virgin olive oil
  • ½ fresh red chili, finely minced (optional)
  • sea salt & black pepper
  1. Place the rice in a fine colander over a large bowl, and rinse under fresh running water, until the water in the bowl is no longer purple, about 2-3 minutes.
  2. Combine black rice, water, a glug of oil and salt in the pressure cooker pot. Lock the lid on, select high pressure mode and cook for 20 minutes. When the timer goes off, remove the lid to release excess steam, transfer the rice into a large bowl and allow to cool.
  3. In a large bowl, mix together all the salad ingredients: diced mango, onion, red pepper. coriander and cooked shrimps. Season with salt and pepper to taste, fold the cooled rice and mix all the ingredients together.
  4. In a small bowl, mix the dressing ingredients: olive oil, lime juice, chopped red chili (optional), and season to taste.
  5. Pour dressing over the salad, mix well all ingredients and serve.
  6. Store leftover salad in airtight containers for up to 2 days.
Pressure cooker: All rice cookers are different. Start with a small batch the first time, so you can easily make adjustments to the cooking time and the amount of water you need.
Shrimps: you can cook the fresh (or defrosted) shrimps in different ways: steamed, grilled, stir-fried.
Recipe by The Petite Cook at