Rice Salad with Ginger-Soy Dressing
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The Hindi word basmati means fragrant. It refers to the nut-like flavour and aroma of this small, but long-grained rice.
3⁄4 cup (140 g) basmati rice
1 cup (250 ml) water
1⁄2 teaspoon salt
125 g fresh baby corn (about 10)
150 g snow peas
1 medium red capsicum
3 spring onions, finely chopped
1 can (190 g) bamboo shoots, drained
4 tablespoons roasted cashew nuts
1 tablespoon finely grated fresh ginger root
3 tablespoons (60ml) rice vinegar
2 tablespoons (40ml) soy sauce
2 tablespoons (40ml) sunflower or peanut oil
1 tablespoon medium–hot mango chutney
- Combine rice, water and salt in a saucepan and bring to a boil. Half cover rice and cook over low heat 20 to 25 minutes. Remove from heat. Leave to cool. Loosen rice occasionally with a fork.
- Bring a pan of lightly salted water to a boil. Blanch corn 3 minutes and snow peas 1 minute. Drain, immerse the vegetables in iced water to arrest cooking. Drain; leave to cool.
- Halve capsicum and cut into narrow strips. Cut snow peas and corn in half. Mix rice and all the salad vegetables in a large bowl.
- To make ginger–soy dressing, combine vinegar, soy sauce, oil and chutney in a bowl. (If chutney contains large pieces of mango, break them up before adding.) Stir to combine.
- Stir dressing into rice salad. Arrange salad on serving plates and sprinkle with cashew nuts.
Rice is classified by size and shape (long, medium and short grain). Long–grain rice remains separate and dry when cooked and is ideal for use in rice salads.
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