Jasmine Rice Salad

Name: Jasmine Rice Salad
Ingredients: 3 cups jasmine rice; 8 garlic cloves, minced; 2 large shallots, minced; 2 tablespoons vegetable oil; 6 cups water; 1 1/2 teaspoons salt; 1 cup rice wine vinegar; 1/2 cup firmly packed dark brown sugar; 1/4 cup fish sauce; 1 tablespoon chili sauce with garlic; 1/2 cup vegetable oil; 2 bunches green onions; 2 large carrots, cut into thin strips; 2 red bell peppers, cut into thin strips

14 ingredients

4 steps

Ingredients

3 cups jasmine rice
8 garlic cloves, minced
2 large shallots, minced
2 tablespoons vegetable oil
6 cups water
1 1/2 teaspoons salt
1 cup rice wine vinegar
1/2 cup firmly packed dark brown sugar
1/4 cup fish sauce
1 tablespoon chili sauce with garlic
1/2 cup vegetable oil
2 bunches green onions
2 large carrots, cut into thin strips
2 red bell peppers, cut into thin strips

Directions

1

Place rice in a wire-mesh strainer; rinse with cold water.
2

Saute garlic and shallots in hot oil in a Dutch oven over medium-high heat 2 minutes or until tender. Add 6 cups water, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
3

Whisk together rice wine vinegar and next 4 ingredients; pour over rice mixture, tossing gently.
4

Cut green onions in 1-inch lengths; cut into thin strips. Add onions, carrot, and bell pepper to rice mixture; toss gently. Cover and chill up to 3 days.