COCONUT RICE SALAD
An easy Thai influenced summer salad that also tastes great heated up the next day.
Provided by LISAMONIQUE
Categories Salad Grains Rice Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 53.9 g, Fat 18.8 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 90.7 mg, Sugar 8 g
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