Description
Sweet, spicy, and super filling, this recipe requires little cooking time, making it a perfect dish for summer! Be sure to double everything in the recipe except salt. Salt doesn’t scale in a linear direction like other ingredients. So if you decide to double then begin with a 50% substitution, and then taste.
Ingredients
Scale
- 1 cup basmati rice, or other white rice (no sushi rice)
- 1 (14 oz) can full-fat coconut milk
- 1 (1 1/2″) piece of ginger finely grated
- 2 large garlic cloves
- 2 limes
- 1/2 cup roasted sea-salted peanuts, roughly chopped
- 2 Tablespoons peanut butter
- 2 teaspoons raw cane sugar, or coconut sugar
- 2 cups cherry tomatoes (about 10 oz.), sliced in half on the bias
- 2 teaspoons chili crisp, or other Asian chili paste
- 1 cup mixed fresh herbs (I used cilantro, parsley, and chives)
Instructions
- Cook the rice according to package instructions until tender, replacing one and a quarter cups of the cooking water with one and a quarter cups of coconut milk. (Do not forget to add remaining water necessary to cook rice, about 3/4 cup)
- Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper. Let cool.
- While rice is cooking add 1/4 cup of remaining coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of one lime. Juice both limes into the bowl, and whisk in 1/4 cup of the peanuts, the peanut butter, sugar, and chili paste. Season to taste with salt.
- When ready to serve, add the tomatoes and 3/4 cup of herbs to the bowl with rice. Pour in coconut dressing, toss well to coat. Season with pepper and top with remaining 1/4 cup of crushed peanuts and 1/4 cup of herbs. For best flavor, serve at room temperature of the day it’s made.
- Enjoy!