Coconut Confetti Rice Salad

By • May 18, 2013 • 13 Comments


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Author Notes: An easy refreshing "make ahead" salad to bring to a picnic -- or just have on hand to accompany some lime grilled chicken.inpatskitchen

Food52 Review: Inpatskitchen’s recipe for Confetti Coconut Rice Salad is a winner. It's ready to please any appetite. The sweetness is balanced out by the bite of the jalapeño and radish. This very versatile dish is great as a side or as a meal on its own; my husband and ate it along side mussels one night and caramelized pork loin the next. Since we prefer savory to sweet, I opted to leave out the shredded coconut and substitute the mint for cilantro. 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, it's even good out of the fridge with 10 seconds in the microwave.the_log_lady

Serves 6 to 8 (or maybe more)

  • 1 13.5-ounce can unsweetened coconut milk
  • 1 cup water
  • 1 1/2 cup jasmine rice
  • 2 cups finely diced English cucumber (with the skin on)
  • 1/2 cup finely diced red onion
  • 1 cup finely diced red radish
  • 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 finely sliced fresh mint leaves
  • Salt and pepper to taste
  1. Pour the coconut milk and water into a medium saucepan that has a lid. Heat until the cream on top of the can of coconut milk melts into the mixture. Add the rice, bring up to a boil, and then gently simmer, covered, for 15 to 18 minutes, until the liquid is absorbed into the rice. Cool the rice to room temperature.
  2. Once the rice has cooled, place in a good size mixing bowl and stir in the diced cucumber, onion, radish, jalapeño, and coconut.
  3. Whisk the lime juice, sugar and oil together, then stir into the salad 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.

Comments (13) Questions (0)

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Bacon

8 months ago Knightcraft

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

Dscn3274

8 months ago inpatskitchen

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

Bacon

8 months ago Knightcraft

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

Dscn3274

8 months ago inpatskitchen

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

Bacon

8 months ago Knightcraft

I sure will! Thanks!

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11 months ago foxeslovelemons

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

Dscn3274

11 months ago inpatskitchen

I'm seriously considering it!!

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11 months 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

11 months 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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11 months 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

11 months 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

11 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

This looks fantastic, Pat!

Dscn3274

11 months ago inpatskitchen

Thanks so much b!!