Oriental Rice Salad with Chicken, Spring Onions, Basil and Mango

Serves 4

350g long grain rice
150ml chicken stock
1tbsp light soy sauce
1tbsp Mizkan Sushi-Su
1tbsp soft brown sugar
1tsp fresh lemon grass puree
Finely grated rind and juice 1 lime
2tbsp chopped fresh basil
1 mango, peeled and flesh chopped
500g cooked chicken meat, sliced or chopped ¼ cucumber, thinly sliced
100g bean sprouts
4 spring onions, sliced
1 red chilli, finely sliced

1. Cook the rice in a pan of simmering water for 10 minutes, or according to the packet instructions, until tender. Drain well and place in a large serving bowl.
2. Put the stock, soy sauce, sushi-su, sugar, lemon grass, lime rind and juice in a pan and bring to the boil. Simmer for 2 minutes, then remove from the heat and pour over the hot rice. Stir in half the basil and leave to cool.
3. Mix the mango, cooked chicken, cucumber, bean sprouts and spring onions into the rice. Scatter over the chilli and the remaining basil and serve.