Chilled Crab-and-Lemon Grass Jasmine Rice Tower

Southern Living Cooking School
Prep: 30 min. This recipe calls for 2 cups of cooked rice; 1 cup of uncooked rice cooked with 1 1/2 cups water will yield about 3 cups of cooked rice. This recipe would also be a great use for leftover cooked rice if you have it on hand.
Makes 4 servings


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8 ounces lump crabmeat, rinsed and drained*
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 cups cooked MAHATMA Jasmine Enriched Thai Fragrant Long Grain Rice
2 tablespoons seasoned rice vinegar
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh lemon grass
1 teaspoon minced jalapeño pepper
1 tablespoon lime juice
1 large avocado, diced
2 tablespoons chopped fresh cilantro
Garnish: fresh chives


1. Gently combine crabmeat, 2 Tbsp. olive oil, and salt and pepper to taste in a small bowl; cover and chill. Stir together rice and next 3 ingredients in a medium bowl. Season with salt and pepper to taste.

2. Stir together jalapeño pepper and lime juice in a small bowl. Gently fold in avocado and cilantro. Season with salt and pepper to taste.

3. Place a 4-inch ring mold on a serving plate. Spoon 1/2 cup rice mixture into mold, pressing lightly to compact. Top rice with one-fourth of avocado mixture. Top avocado with 1/4 of crabmeat mixture. Remove ring mold. Pour 1/2 cup Quick Gazpacho around rice. Repeat procedure with remaining rice mixture, avocado mixture, crab mixture, and Quick Gazpacho. Garnish, if desired.

*3/4 lb. unpeeled, medium-size, cooked shrimp, peeled and coarsely chopped, may be substituted.

Created date

March 2008