Ingredients with Measurements:
- 1 cup of white rice
- 1 can of coconut milk
- 1/4 cup of unsweetened shredded coconut
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup of chopped cilantro
- 1/4 cup of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and add it to a large pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. In a mixing bowl, whisk together the coconut milk, shredded coconut, lime juice, olive oil, salt, and pepper.
3. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl.
4. Add the diced red bell pepper, red onion, and chopped cilantro to the mixing bowl with the rice.
5. Pour the coconut milk mixture over the rice and vegetables, and toss everything together until well combined.
6. Serve the coconut rice salad at room temperature or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chopped parsley or mint can be used instead of cilantro.
- Lemon juice can be used instead of lime juice.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
- Use a fork to separate the shredded coconut before adding it to the mixing bowl.
Storage instructions:
- Store leftover coconut rice salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the coconut rice salad for 1-2 minutes, or until warmed through.
Presentation ideas:
- Serve the coconut rice salad in a large bowl or on individual plates.
- Garnish with additional cilantro or shredded coconut.
Pairings:
- Grilled chicken or fish
- Roasted vegetables
Suggested side dishes:
- Steamed broccoli
- Grilled zucchini
Troubleshooting advice:
- If the rice is too dry, add a splash of coconut milk or lime juice to moisten it.
Food safety advice:
- Keep the coconut milk refrigerated until ready to use.
- Wash all vegetables before using.
Food history:
- Coconut rice is a popular dish in many Southeast Asian countries, including Thailand and Indonesia.
Flavor profiles:
- Sweet and nutty from the coconut milk and shredded coconut.
- Tangy and fresh from the lime juice and cilantro.
Serving suggestions:
- Serve the coconut rice salad as a side dish or as a main course for a light lunch or dinner.
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Region: Thai