Asian Coconut Rice Salad
|Vegetable oil||1 Tablespoon|
|Ginger||2 Tablespoon, julienne strips peeled|
|Regular long grain rice||1 1⁄2 Cup (24 tbs)|
|Canned unsweetened coconut milk||1⁄2 Cup (8 tbs), well stirred|
|Hot pepper sauce||1⁄4 Teaspoon|
|Green onions||2 , minced|
|Minced cilantro||3 Tablespoon|
|Seasoned rice vinegar||2 Tablespoon|
In 2 quart saucepan, heat oil over medium high heat until hot but not smoking.
Add ginger and cook, stirring, 1 minute.
Add rice and cook, stirring, 1 minute.
Stir in coconut milk, salt, hot pepper sauce, and 2 cups water; heat to boiling.
Reduce heat to low; cover and simmer 18 to 20 minutes, until rice is tender and liquid is absorbed.
Transfer rice to bowl.
Stir in green onions, cilantro, and vinegar.
Cover and refrigerate if not serving the salad right away.