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.
Serving size: Complete recipe
Calories 1474 Calories from Fat 393
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 24.8 g124.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1534.5 mg63.9%
Total Carbohydrates 245 g81.8%
Dietary Fiber 6.3 g25.3%
Sugars 12.4 g
Protein 26 g52.4%
Vitamin A 80% Vitamin C 41.6%
Calcium 12.8% Iron 20.4%
*Based on a 2000 Calorie diet