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Recipes Courtesy of the USA Rice Federation.
Coconut Rice Shrimp Salad
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.
What You’ll Need:
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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