For an exciting Asian touch, serve this refreshing summer side salad. This recipe combines rice vinegar and coconut milk with the nutty flavour of US Jasmine rice to create a flavourful nest for chilled shrimp.
Ingredients
1/2 cup | unsweetened coconut milk | 125 mL |
1/4 cup | rice vinegar | 50 mL |
1 tbsp | vegetable oil | 15 mL |
3 tbsp | chopped fresh basil | 45 mL |
1/2 tsp | salt | 2 mL |
3 cups | cooked Golden Pacific White Jasmin or Heavenly Sun Organic Jasmin Rice |
750 mL |
1 lb | peeled, deveined cooked shrimp | 500 g |
Garnish: | ||
1/2 cup | chopped salted peanuts | 125 mL |
Additional whole basil leaves |
Directions
In small bowl, whisk together milk, vinegar, and oil. Add chopped basil and salt; set aside. In medium bowl, stir rice, shrimp, and coconut milk mixture until blended. Spoon into serving bowl; sprinkle with peanuts and basil leaves to garnish.
Makes 6 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
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