Coconut rice salad recipe
Add a taste of the tropics with this colourful rice salad – ideal for summer barbecues.
Prep: 15 mins
Cook: 30 mins
Serves 4 (as a side)
Ingredients
- 100g easy-cook brown rice
- 1 pepper, any colour, finely chopped
- 1 medium carrot, grated
- 1 bunch of spring onions, finely sliced
- juice and grated zest of 1 lime
- 1 tablespoon chopped fresh coriander
- 1 tablespoon desiccated coconut
Method
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Rinse the rice in a sieve under the cold water tap. Add to 250ml of cold water in a pan, bring to the boil, cover and cook for 25 minutes. Alternatively, cook according to pack instructions.
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After cooking, return to the sieve and rinse under the cold water tap to cool.
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When the rice is cool, stir in the vegetables, lime juice and zest, and coriander.
Information:Use red onion instead of spring onions, if you prefer, and try adding other salad vegetables.
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Place in a serving dish and sprinkle with coconut. Keep in the fridge until ready to serve.
Information:It is important to cool the rice quickly and store it in the fridge.
