Name: Coconut Confetti Rice Salad
Yield: 4 servings
Ingredients: one 13.5-ounce can unsweetened coconut milk; 1 cup water; 1 1/2 cups jasmine rice; 2 cups English cucumber, skin on, finely diced; 1/2 cup red onion, finely diced; 1 cup red radish, finely diced; 2 jalapeno peppers, seeded and finely diced; 1 cup dried coconut flakes (sweetened or not); 1/4 cup fresh lime juice; 3 tablespoons granulated sugar; 1/4 cup grapeseed oil; 1/2 cup fresh mint leaves, sliced; Salt and pepper to taste

Servings: 4 persons

one 13.5-ounce can unsweetened coconut milk
1 cup water
1 1/2 cups jasmine rice
2 cups English cucumber, skin on, finely diced
1/2 cup red onion, finely diced
1 cup red radish, finely diced
2 jalapeno peppers, seeded and finely diced
1 cup dried coconut flakes (sweetened or not)
1/4 cup fresh lime juice
3 tablespoons granulated sugar
1/4 cup grapeseed oil
1/2 cup fresh mint leaves, sliced
Salt and pepper to taste

1
Pour the coconut milk and water into a medium saucepan -- make sure to choose one that has a lid. Heat until the cream on top of the can of coconut milk melts into the mixture. Add the rice and bring to a boil. Let the rice simmer, covered, for 15 to 18 minutes, or until all the liquid has been absorbed. Cool the rice to room temperature.
2
Once the rice has cooled, place it in a large mixing bowl and stir in the diced cucumber, onion, radish, jalapeno, and coconut.
3
Whisk the lime juice, sugar, and oil together, then add it to the salad and stir until everything is coated.
4
Gently stir in the sliced mint leaves and season to taste with salt and pepper. Refrigerate, but bring to room temperature to serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coconut Confetti Rice Salad

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