Coconut Rice Salad
13
- Prep Time15 mins
- Total Time45 mins
- Makes4 to 6 servings
Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speers. Dusen Dusen Pattern Napkin - Net, 313designmarket.com.
Inspired by Afro-Caribbean flavours, this recipe pairs perfectly cooked rice with a medley of vegetables, fruit and toasted cashews and coconut. The zesty vinaigrette brings everything together superbly, leaving you to daydream about a white sandy beach in the Caribbean in the middle of lunch. —Suzanne Barr
Coconut Rice
1 1⁄2 cups vegetable or chicken broth or water
1/2 cup coconut milk
1 bay leaf
1 cup basmati, long grain or brown rice
Pilaf
1 cup toasted coconut flakes
1/2 cup chopped fresh cilantro
1/4 cup matchstick carrots
1/4 cup sliced green onions
1/4 cup chopped golden raisins
1/4 cup chopped toasted cashews
Dressing
5 tbsp coconut milk
2 tbsp unrefined coconut oil
1 tbsp coconut vinegar
1 tsp lime zest
1/2 tsp soy sauce
1/4 tsp honey
1/4 tsp red pepper flakes
Instructions
Coconut Rice: Combine broth with coconut milk and bay leaf in a large saucepan set over medium-high. Bring to a boil, then add rice. Reduce heat to medium-low. Simmer, covered, until rice is al dente, 10 to 15 min. Discard bay leaf. Using a fork, fluff up rice and spread over a baking sheet. Set aside or refrigerate until cooled completely.
Pilaf: Meanwhile, combine coconut flakes with cilantro, carrots, green onions, raisins and cashews in a large bowl.
Dressing: Whisk coconut milk with oil, vinegar, lime zest, soy, honey and pepper flakes in a small bowl.
Add cooled rice to pilaf. Drizzle dressing overtop. Toss to combine. Refrigerate for 15 min before serving.
Kitchen tip
Veggie broth and coconut milk add flavour to the rice.
