Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Southeast Asian Chicken Wings

Let’s get one thing straight: Buffalo does not have a monopoly on wings. In Thailand, you’ll find them glazed with a sweet chili sauce; in Vietnam, they’re seasoned with lemongrass and fish sauce. Here, several ingredients, including coconut milk, fish sauce, lemongrass, and sweet chili sauce, recreate a bit of that Asian flavor. The look may be unusual, but using a skewer to stretch out your chicken
wings increases the amount of exposed skin that can crisp up during
cooking, as well as absorb the marinade and smoky flavors from the
grill. What’s more, wings on a stick are fun to eat.

• 
  
  3-1/2 lb. large whole chicken wings (12 to 16)
  
  


• 
  
  12 to 16 twelve-inch bamboo skewers, soaked in water for 30 minutes
  
  


• 
  
  1/2 cup unsweetened coconut milk
  
  


• 
  
  2 stalks fresh lemongrass, tender white core from the bottom third only, coarsely chopped (about 3 Tbs.)
  
  


• 
  
  2 medium cloves garlic, coarsely chopped
  
  


• 
  
  2 scallions, white parts coarsely chopped, green parts thinly sliced (3 to 4 Tbs.)
  
  


• 
  
  2 Thai bird chiles or 1 jalapeño, thinly sliced (including seeds)
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  3 Tbs. fish sauce
  
  


• 
  
  1 Tbs. coarsely chopped fresh ginger
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  1/2 cup Thai sweet chili sauce (such as Mae Ploy)
  
  

Pat the chicken wings dry with paper towels. Thread each wing on a bamboo skewer, starting at the meaty end and ending at the wingtip so that the wing is stretched out as much as possible without ripping the skin. Arrange the wings in a large, shallow dish.

In a blender, purée the coconut milk, lemongrass, garlic, scallion whites, chiles, cilantro, fish sauce, ginger, lime juice, and sugar until smooth. Pour the marinade over the wings, turning to coat evenly. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Prepare a gas or charcoal grill fire for direct grilling over medium heat (350°F). When ready to cook, clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.

Shake off any excess marinade from the wings and wrap the ends of each skewer with a small piece of aluminum foil to protect them from burning. Grill the wings (covered if using a gas grill), flipping halfway through cooking, until golden-brown on the outside and an instant-read thermometer inserted in a thick part of a wing reads 165°F, 16 to 24 minutes total.

Brush the wings on both sides with the sweet chili sauce and grill until the glaze sizzles, 1 to 2 minutes per side. Transfer the wings to a platter, sprinkle with the scallion greens, and serve.