Coconut Rice Salad Recipes

COCONUT RICE

Steps:

• Rinse the rice a few times, until the water that drains away runs almost completely clear.
• Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
• Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

COCONUT RICE SALAD

Steps:

• In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
• Pulse to finely chop and scrape into a glass bowl.
• Add the coconut milk mixing well.
• Measure and add enough water to make 4 cups.
• Whisk well and set aside.
• In a large pot over medium high heat add the rice and oil.
• Stir to coat.
• Add the coconut milk mixture.
• Bring to a boil, reduce heat to medium low and cover.
• Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
• Turn rice out into a large bowl and toss well to cool and separate.
• Place in the fridge, stirring often to help cool.
• In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
• While machine is running slowly and in a very thin stream add the oil.
• Add the salt and pepper and pulse to combine.
• To the rice add the peaches, red pepper and cucumber.
• If serving right away toss with dressing to coat.
• If serving later cover rice mixture and dressing seprately.
• Add the desired amount of dressing right before serving.

COCONUT-CASHEW BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
• While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
• Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

COCONUT RICE & PRAWN SALAD

Steps:

• Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
• Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
• Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

ASIAN COCONUT RICE

Steps:

• In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

COCONUT RICE SALAD

Steps:

• Cook rice.
• Combine first 7 ingredients in a large bowl.
• Combine the next 6 ingredients to make the coconut lime dressing in a jar with a tight fitting lid.
• Shake the dressing ingredients well and drizzle over the rice mixture, then toss.