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Jasmine Rice Salad

Yield 12 servings


  • 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

How to Make It

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

  2. 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.

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

  4. 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.