Serves a Crowd

Coconut Confetti Rice Salad

by:
May 18, 2013
4.5
2 Ratings
Coconut Confetti Rice Salad
Photo by James Ransom
  • Serves About 6 to 8
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

Test Kitchen Notes

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. —eizelle

What You'll Need
Ingredients
  • one 13.5-ounce can unsweetened coconut milk
  • 1 cup water
  • 1 1/2 cups 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 dried coconut flakes (sweetened or not)
  • 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
Directions
  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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inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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14 Reviews

sluagh
sluagh July 2, 2014
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.
 
Knightcraft
Knightcraft August 15, 2013
This can not possibly be as good as it sounds! Can it??
 
inpatskitchen
inpatskitchen August 15, 2013
It's really refreshing...hope you give it a try! And welcome to Food52!
 
Knightcraft
Knightcraft August 16, 2013
Thank you! I'm making Kalua pork this weekend and this will be just perfect with it!
 
inpatskitchen
inpatskitchen August 16, 2013
Please let me know how it turns out! kalua pork....YUM!
 
Knightcraft
Knightcraft August 16, 2013
I sure will! Thanks!
 
foxeslovelemons
foxeslovelemons May 22, 2013
This looks like the perfect dish to take to a Memorial Day cookout this weekend!
 
inpatskitchen
inpatskitchen May 22, 2013
I'm seriously considering it!!
 
GP C.
GP C. May 18, 2013
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.
 
inpatskitchen
inpatskitchen May 18, 2013
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!
 
GP C.
GP C. May 18, 2013
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.
 
inpatskitchen
inpatskitchen May 18, 2013
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...
 
boulangere
boulangere May 18, 2013
This looks fantastic, Pat!
 
inpatskitchen
inpatskitchen May 18, 2013
Thanks so much b!!