Coconut Rice Salad Recipes

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.

Steps:

• For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
• To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
• For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.

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.

Steps:

• Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
• Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Steps:

• Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
• Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
• Garnish with reserved coconut and the scallions.

Steps:

• In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts.

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.