Mango and Apricot Salad with Red and Black Wild Rice

The black and red wild rice was cooked for thirty minutes on the hob, in unsalted water.

While the rice was being prepared, I chopped up the mango and the apricots (careful with the stones!), and the orange pieces. They can be soused in a little white wine and allowed to stand for half an hour, but the dish is delicious without this. I like a slight alcoholic undercurrent to a fruit salad, which is a personal taste.

When the rice is ready, cool it in a sieve under cold running water. Add the fruit and the rice to the serving bowl, and pour the single cream over the the top. Voila. Delicious!