Warm coconut & herb rice salad

Warm coconut & herb rice salad

This is chef and cookbook author Julie Lin's take on the gorgeous Malaysian rice dish nasi ulam. Rice is often overlooked in the summer months, but with these fresh flavours it becomes a versatile side dish. Dig into more rice recipes. Follow Julie Lin on Instagram.

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  • Serves6
  • CourseStarter
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 2 x 250g pouches basmati rice
  • 3 eschallion shallots, thinly sliced
  • 1 lime, juice
  • ¼ tsp caster sugar
  • 100g fresh coconut, grated (or desiccated coconut)
  • 25g pack mint, leaves finely chopped
  • 2 x 25g Thai basil or regular basil, finely chopped
  • 2 x 20g packs dill, finely chopped
  • 4 fresh makrut lime leaves, finely sliced
  • 2 stalk/s lemongrass (white part only), finely sliced
  • 1 small red chilli, finely chopped
  • 100g salted peanuts, crushed
  • 1 tsp nam pla fish sauce, to taste

Method

  1. Heat the rice according to pack instructions. Spread onto a tray or plate and allow to cool slightly. Meanwhile, put the shallots in a small bowl. Add half the lime juice, a pinch of salt and a pinch of sugar, mix well and set aside.

  2. In a dry frying pan, toast the coconut over a medium-low heat until golden and fragrant. While still hot, sprinkle over a pinch of sugar and mix well, then set aside.

  3. Put the warm rice in a large bowl. Add the chopped herbs, lime leaves, lemongrass, chilli, peanuts and toasted coconut. Toss gently to mix.

  4. Season with the fish sauce and the remaining lime juice to taste. Transfer to a serving dish and scatter over the pickled shallots. Serve warm.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,248kJ/ 299kcals

Fat

17g

Saturated Fat

6.4g

Carbohydrates

27g

Sugars

2.6g

Fibre

4.3g

Protein

7.8g

Salt

0.5g

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