Mango and Basmati Rice Salad

Ingredients

• 2 cups rice white
• 0.3 teaspoon ground nutmeg 
• 0.5 cup juice of lime 
• 2  firm-ripe mangoes ( 1 lb. each)
• 1 cup orange juice 
• 8 servings salt 
• 4 teaspoons sugar 

Equipment

• bowl
• frying pan
• colander

Directions

1. In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy.
2. Drain rice.
3. In a 2- to 3-quart pan, combine rice and 3 cups water. Bring to a boil over high heat, cover, and turn heat to lowest setting. Cook until rice is tender to bite, about 15 minutes; do not stir.
4. Pour hot rice into a colander to drain; let stand until warm, about 15 minutes, or cool.
5. In a wide bowl, combine orange and lime juices, sugar, and 1/4 teaspoon nutmeg.
6. Cut peel from mangoes, then cut fruit in small pieces into bowl; discard the pits.
7. Pour rice into bowl, mix, and add salt to taste.
8. Sprinkle salad with more nutmeg, then flowers.