Coconut Rice Salad Good Recipes

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Coconut Rice Salad

"An clean Thai encouraged summer time salad that also tastes extraordinary heated up the following day."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H10M

In a saucepan, integrate the rice, coconut milk and water. Bring to a boil, then cowl and decrease heat to low. Simmer for 15 to twenty minutes, or till the rice has absorbed all of the liquid. Set aside to calm 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 in your liking.
When the rice has cooled, stir in the dressing along side the coconut, raisins and almonds. Refrigerate for as a minimum 1 hour, and as much as one day.

Notes :

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