Cooking your rice in coconut gives it a creamy texture and flavour that is perfectly matched with a zesty dressing. Make this salad in advance and dress just before eating for a quick lunch or dinner. If you have any left over rice, serve it up with some brown sugar for an instant rice pudding
Makes 4 serves
2 cups long grain rice, rinsed thoroughly
1 litre water
270ml lite coconut milk
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
1 handful of snow peas, thinly sliced
2 cucumbers, diced
4 shallots, thinly sliced
1 cup wombok, thinly sliced
1 cup roasted cashew nuts, lightly salted
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1 tsp hoi sin sauce
1 tsp sweet chilli sauce
1 tbsp rice wine vinegar
1. Place the rice and water into a pot and cook until done, approximately 20 minutes on high heat. Turn the heat down to a low setting and stir through the coconut milk and continue to cook until absorbed. Turn out onto a large tray, spread evenly, cover with plastic wrap and
place into the fridge to cool.
2. In a large salad bowl, toss the rice with the rest of the salad ingredients.
3. To make the dressing: place all ingredients into a bottle and shake well to combine. Pour over salad and serve immediately.