Penang Rice Salad Recipes

PENANG RICE SALAD

Steps:

• Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use.
• While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips.
• Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately.
• *Available at Temple of Thai (877-811-8773). **Available at Asian markets.

PERSIAN RICE SALAD

Steps:

• Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
• Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

THAI-STYLE RICE SALAD

Steps:

• Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
• Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
• Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

CHINESE RICE SALAD

Steps:

• Cook rice; chill.
• Add next 4 ingredients.
• Put dressing in a jar and shake well.
• Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
• Add noodles and toss.

MANDARIN PEANUT RICE SALAD

Steps:

• In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

INDIAN RICE SALAD WITH CHICKEN

Steps:

• Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
• Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
• Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.