Rice & herb salad

Cooking Salads Rice & herb salad

Jasmine rice is a favourite in Malaysia and it stars in this fresh, fragrant salad made with herbs, coconut and chilli.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place the rice and water in a medium saucepan over medium heat. Cover and bring to a simmer. Reduce heat to low and cook for 15 minutes or until the rice is almost tender. Set aside for 10 minutes to cool. Spread the rice over a large baking tray. Set aside to cool completely.
  2. Meanwhile, place the coconut in a non-stick frying pan over medium-low heat. Cook, stirring, for 1-2 minutes or until toasted.
  3. Combine the rice, coconut, mint, coriander, lemon grass, shallot, lime leaves, cucumber, celery and chilli, if desired, in a large serving bowl.
  4. Combine the lime juice and fish sauce in a jug. Add to the rice mixture. Toss to combine. Season with salt and pepper.

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300g jasmine rice
185ml water
45g desiccated coconut
1 bunch fresh mint, leaves picked, chopped
2 bunches fresh coriander, leaves picked, chopped
1 stem lemon grass, pale section only, thinly sliced
4 shallots, trimmed, thinly sliced
6 fresh kaffir lime leaves, vein removed, finely shredded
1 small Lebanese cucumber, finely chopped
1 celery stick, trimmed, finely chopped
2 small fresh red chillies , halved, deseeded, thinly sliced
2 tbsp fresh lime juice
1 1/2 tbsp fish sauce

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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