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.
|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
|1 lb||peeled, deveined cooked shrimp||500 g|
|1/2 cup||chopped salted peanuts||125 mL|
|Additional whole basil leaves|
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
Featuring fresh plums and ginger, this Japanese-inspired salad is a light start to any meal. For enhanced… Continue Reading
Here's a whole new twist on chicken and rice soup to warm the winter chills. Continue Reading