Jasmine Rice Salad

Recipe from


Ingredients

3 cups jasmine rice
8 garlic cloves, minced
2 large shallots, minced
2 tablespoons vegetable oil
6 cups water
1 1/2 teaspoons salt
1 cup rice wine vinegar
1/2 cup firmly packed dark brown sugar
1/4 cup fish sauce
1 tablespoon chili sauce with garlic
1/2 cup vegetable oil
2 bunches green onions
2 large carrots, cut into thin strips
2 red bell peppers, cut into thin strips

Preparation

Place rice in a wire-mesh strainer; rinse with cold water.

Sauté garlic and shallots in hot oil in a Dutch oven over medium-high heat 2 minutes or until tender. Add 6 cups water, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.

Whisk together rice wine vinegar and next 4 ingredients; pour over rice mixture, tossing gently.

Cut green onions in 1-inch lengths; cut into thin strips. Add onions, carrot, and bell pepper to rice mixture; toss gently. Cover and chill up to 3 days.

Note:

March 2001
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