Skip to main content New this month
Get the Allrecipes magazine

Coconut Rice Salad

Rated as 3.33 out of 5 Stars

"An easy Thai influenced summer salad that also tastes great heated up the next day."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 401 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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


Per Serving: 401 calories; 18.8 g fat; 53.9 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 91 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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!!

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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!!

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.

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 differen...

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....

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 cocon...

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.

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...

Awesome.

This was really good. I served it hot with curry. I left out the rasins and almonds. Thanks!