Wednesday, May 22, 2013

Coconut Confetti Rice Salad

An easy refreshing "make ahead" salad to bring to a picnic or to just have on hand for some lime grilled chicken...

Serves 6 to 8 (or maybe more)

1  1/2 cups jasmine rice
One 13.5 ounce can unsweetened coconut milk
1 cup water
2 cups finely diced English cucumber (leave the skin on)
1/2 cup finely diced red onion
1 cup finely diced red radish
2 jalapeno peppers, seeded and finely diced
1 cup sweetened coconut flakes
1/4 cup fresh lime juice
3 Tbl granulated sugar
1/4 cup grape seed oil
1/2 cup finely sliced fresh mint leaves
Salt and pepper to taste

Pour the coconut milk and water into a medium sauce pan which has a lid.  heat until the cream on top of the can of coconut milk melts into the mixture.  Add the rice, bring up to a boil and then gently simmer, covered for 15 to 18 minutes until the liquid is absorbed into the rice.  Cool the rice to room temperature.
Once the rice has cooled, place in a good size mixing bowl and stir in the diced cucumber, onion, radish, jalapeno and coconut.
Whisk the lime juice, sugar and oil together and then stir into the salad until everything is coated.
Gently stir in the sliced mint leaves and season to taste with salt and pepper.  refrigerate but bring to room temperature to serve.

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