Coconut Confetti Rice Salad

By • May 18, 2013 • 14 Comments

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Author Notes: This is an easy, refreshing, make-ahead salad to bring to a picnic -- or just have on hand to accompany some grilled chicken.inpatskitchen

Food52 Review: Inpatskitchen’s recipe for Confetti Coconut Rice Salad is a winner. The sweetness is balanced by the bite of the jalapeño and radish. This versatile dish is great as a side or as a meal on its own: My husband and ate it alongside mussels one night, and caramelized pork loin the next. Since we prefer savory to sweet, I opted to leave out the shredded coconut. The dressing is sweet as well, so I added extra lime. The genius part of the recipe is that it gets better at room temperature! If you're impatient, like me, take it out of the fridge and zap it in the microwave for ten seconds before eating.the_log_lady

Serves about 6 to 8

  • One 13.5-ounce can unsweetened coconut milk
  • 1 cup water
  • 1 1/2 cup jasmine rice
  • 2 cups English cucumber, skin on, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup red radish, finely diced
  • 2 jalapeño peppers, seeded and finely diced
  • 1 cup sweetened coconut flakes
  • 1/4 cup fresh lime juice
  • 3 tablespoons granulated sugar
  • 1/4 cup grapeseed oil
  • 1/2 cup fresh mint leaves, sliced
  • Salt and pepper to taste
  1. Pour the coconut milk and water into a medium saucepan -- make sure to choose one that has a lid. Heat until the cream on top of the can of coconut milk melts into the mixture. Add the rice and bring to a boil. Let the rice simmer, covered, for 15 to 18 minutes, or until all the liquid has been absorbed. Cool the rice to room temperature.
  2. Once the rice has cooled, place it in a large mixing bowl and stir in the diced cucumber, onion, radish, jalapeño, and coconut.
  3. Whisk the lime juice, sugar, and oil together, then add it to the salad and stir until everything is coated.
  4. Gently stir in the sliced mint leaves and season to taste with salt and pepper. Refrigerate, but bring to room temperature to serve.
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Comments (14) Questions (0)

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3 months ago sluagh

I've made it without mint and jalapeno and it was still delicious! A bit much of the lime juice perhaps, I'll be more careful with it the next time, but I still enjoyed it very much.

Bacon

about 1 year ago Knightcraft

This can not possibly be as good as it sounds! Can it??

Dscn3274

about 1 year ago inpatskitchen

It's really refreshing...hope you give it a try! And welcome to Food52!

Bacon

about 1 year ago Knightcraft

Thank you! I'm making Kalua pork this weekend and this will be just perfect with it!

Dscn3274

about 1 year ago inpatskitchen

Please let me know how it turns out! kalua pork....YUM!

Bacon

about 1 year ago Knightcraft

I sure will! Thanks!

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over 1 year ago foxeslovelemons

This looks like the perfect dish to take to a Memorial Day cookout this weekend!

Dscn3274

over 1 year ago inpatskitchen

I'm seriously considering it!!

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over 1 year ago GP Cookerina

Mine are a little bigger. I used one to start. I think I will add part of the second. I also like it spicy. Great recipe! Bringing it to a family party with lots of vegetarians and vegans tomorrow and it will be a nice change up.

Dscn3274

over 1 year ago inpatskitchen

Oh I hope everyone enjoys...just remember to bring it up to room temperature...The coconut milk gets a little "clumpy" when cold. And thank you so much!

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over 1 year ago GP Cookerina

Do you have an approximate cup measure for the diced jalepenos? The jalapeno peppers I bought seem on the large size and I don't want to overpower the dish.

Dscn3274

over 1 year ago inpatskitchen

Hi GP Cookerina! I don't have a cup measure for you but I can tell you that they were about 3" long and 3" in diameter at their fattest part. I started with just one and then added the second one after tasting... I like spicy and may just add a third one the next time. I'd suggest doing that the first time you make this...everyone has a different tolerance for heat. Please let me know what you think if you do make this...

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

This looks fantastic, Pat!

Dscn3274

over 1 year ago inpatskitchen

Thanks so much b!!