Coconut Rice Salad

SUBMITTED BY: LISAMONIQUE

"An easy Thai influenced summer salad that also tastes great heated up the next day."

PREP TIME	10 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups basmati rice
1 (10 ounce) can unsweetened coconut milk
2 3/4 cups water
2 large limes, juiced
2 tablespoons peanut butter
1/4 cup sesame oil
1 teaspoon fish sauce
1 teaspoon curry paste
1 clove garlic, crushed
1/4 cup flaked coconut, toasted
1/2 cup raisins
1/4 cup slivered almonds, toasted

READ REVIEWS (7)

DIRECTIONS

In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.
In a small bowl, stir together the lime juice, peanut butter, sesame oil, fish sauce, curry paste and garlic. Taste, and adjust the flavor of the dressing to your liking.
When the rice has cooled, stir in the dressing along with the coconut, raisins and almonds. Refrigerate for at least 1 hour, and up to one day.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 23, 2005 by BZsue

This Rice Salad is AWESOME!!!! Everyone loves it - served hot or cold - doesn't matter - as long as there is enough to go around, they are happy! Your friends & family will rave over this one!!

15 users found this review helpful

Reviewed on Sep. 10, 2006 by BOBBIEFRED

Very good. I didn't have all the ingredients. Used Jasmin instead of Basmati rice. Used oyster sauce rather than fish. My store didn't have curry paste so I used powder (I know, totally different). Made half the recipe, except for the raisins, almonds and coconut, so really they were doubled. Should have made the whole recipe, even with just 4 of us we ate the whole thing and could have eaten more. Making it again now to take to a party.

2 users found this review helpful