Coconut Rice Salad9 Reviews
- Prep: 10 min
- Cook: 2 hr
- Ready In: 2 hr 10 min
“An easy Thai influenced summer salad that also tastes great heated up the next day.” - by LISAMONIQUE
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 401 cal
- 18.8 g
- 53.9 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"This Rice Salad is AWESOME!!!! Everyone loves it - served hot or cold - doesn't matter - as long as there is enough to go around, they are happy! Your friends & family will rave over this one!!..." See more"
"Horrible recipe. I made this for dinner for four of us. We all thought this was terrible. I made it exactly like the recipe called for...." See more"
"Very good. I didn't have all the ingredients. Used Jasmin instead of Basmati rice. Used oyster sauce rather than fish. My store didn't have curry paste so I used powder (I know, totally different). Ma..." See morede half the recipe, except for the raisins, almonds and coconut, so really they were doubled. Should have made the whole recipe, even with just 4 of us we ate the whole thing and could have eaten more. Making it again now to take to a party."
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