Coconut Rice Salad

Name: Coconut Rice Salad
Ingredients: 2 cups basmati rice; 1 (10 ounce) can unsweetened coconut milk; 2 3/4 cups water; 2 large limes, juiced; 2 tablespoons peanut butter; 1/4 cup sesame oil; 1 teaspoon fish sauce; 1 teaspoon curry paste; 1 clove garlic, crushed; 1/4 cup flaked coconut, toasted; 1/2 cup raisins; 1/4 cup slivered almonds, toasted

12 ingredients

3 steps

Ingredients

2 cups basmati rice
1 (10 ounce) can unsweetened coconut milk
2 3/4 cups water
2 large limes, juiced
2 tablespoons peanut butter
1/4 cup sesame oil
1 teaspoon fish sauce
1 teaspoon curry paste
1 clove garlic, crushed
1/4 cup flaked coconut, toasted
1/2 cup raisins
1/4 cup slivered almonds, toasted

Directions

1

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.
2

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.
3

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.