An easy Thai influenced summer salad that also tastes great heated up the next day.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.

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  • In a small bowl, stir together the lime juice, peanut butter, sesame oil, fish sauce, curry paste and garlic. Taste, and adjust the flavor of the dressing to your liking.

  • When the rice has cooled, stir in the dressing along with the coconut, raisins and almonds. Refrigerate for at least 1 hour, and up to one day.

Nutrition Facts

401 calories; 18.8 g total fat; 0 mg cholesterol; 91 mg sodium. 53.9 g carbohydrates; 6.8 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2005
This Rice Salad is AWESOME!!!! Everyone loves it - served hot or cold - doesn't matter - as long as there is enough to go around they are happy! Your friends & family will rave over this one!! Read More
(22)

Most helpful critical review

Rating: 1 stars
01/25/2007
Horrible recipe. I made this for dinner for four of us. We all thought this was terrible. I made it exactly like the recipe called for. Read More
(10)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
09/23/2005
This Rice Salad is AWESOME!!!! Everyone loves it - served hot or cold - doesn't matter - as long as there is enough to go around they are happy! Your friends & family will rave over this one!! Read More
(22)
Rating: 5 stars
09/23/2005
This Rice Salad is AWESOME!!!! Everyone loves it - served hot or cold - doesn't matter - as long as there is enough to go around they are happy! Your friends & family will rave over this one!! Read More
(22)
Rating: 1 stars
01/25/2007
Horrible recipe. I made this for dinner for four of us. We all thought this was terrible. I made it exactly like the recipe called for. Read More
(10)
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Rating: 5 stars
09/10/2006
Very good. I didn't have all the ingredients. Used Jasmin instead of Basmati rice. Used oyster sauce rather than fish. My store didn't have curry paste so I used powder (I know totally different). Made half the recipe except for the raisins almonds and coconut so really they were doubled. Should have made the whole recipe even with just 4 of us we ate the whole thing and could have eaten more. Making it again now to take to a party. Read More
(8)
Rating: 4 stars
03/27/2008
As a stand alone salad this is good but not that flavourful I however cooked Barbequed Thai style Roast Chicken (from this website) and had that ontop and they were superb together as a meal. Can not wait to make it again. Read More
(6)
Rating: 4 stars
02/24/2009
This was very rich and probably not something I'd make again but I enjoyed it. I found it very flavorful but I made a few changes: I used a 2-to-1 ratio of liquid to quinoa using mostly coconut milk; subbed raw almond butter for peanut butter; subbed currants for raisins; and added fresh cilantro at the end. I think the cilantro was key. Don't expect this to taste like coconut though; the sauce is the dominant flavor. Read More
(5)
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Rating: 1 stars
12/28/2007
I followed this recipe to the letter and ended up wit hdry tasteless rice. It was a waste of ingredients. Maybe if you doubled the sauce it might be OK. Read More
(4)
Rating: 1 stars
06/18/2007
Was very disappointed. The contrast of hot and sweet just was not there despite the combination of raisins and curry paste. Also had issues with the texture not living up to what I am used to in a rice salad. Read More
(3)
Rating: 5 stars
03/26/2007
Awesome. Read More
(3)
Rating: 4 stars
06/03/2009
This was really good. I served it hot with curry. I left out the rasins and almonds. Thanks! Read More
(2)