Stock Your R Pantry with Rice FOR ALL OCCASIONS
ICE IS A STAPLE ALL OVER the world, with each country having its own speciality that allows the versatility of rice to shine.
Dressing:
¼ cup (60 mL) water 2 Tbs (30 mL) Thai fish sauce 1 tsp coconut sugar 1 clove garlic, minced 1 Tbs lemongrass, minced 1 Tbs (15 mL) lime juice
Salad:
Salad
STORY AND PHOTOGRAPHY BY NATALIE FINDLAY Black Japonica rice is a blend of short grain black rice and medium grain mahogany rice. It is high in healthpromoting anthocyanin antioxidants, has a firmer bite and can be eaten cold from the fridge. Its deep, rich colour makes a wonderful base for bright herbs and vegetables.
Black Japonica Thai-Style Rice Salad Serves 3-4
1 cup Japonica rice 1½ cups (360 mL) water ½ cup (120 mL) coconut water 1 tsp salt 3 dried lime leaves, optional
2 cups green beans, trimmed and cut into 4 cm pieces 2 medium tomatoes, bite-sized 1 yellow sweet pepper, bite-sized ¼ cup basil or that basil leaves or both, packed ¼ cup mint leaves, loosely packed ¼ cup cilantro leaves, loosely packed (can substitute parsley) 1 medium red onion 1/3 cup toasted coconut shavings (unsweetened) Garnish Thai red pepper (optional) 1. In a medium pot over medium heat add rice, water, coconut water, salt and lime leaves. Cover, bring to a boil and reduce heat to simmer. Cook 40 minutes. 2. Meanwhile, add the water, fish sauce and coconut sugar to a small pot. Place on medium-low heat and cook until the sugar has dissolved. Remove from heat. Add the garlic, lemongrass and lime juice, and stir to combine. Let sit and allow the flavours to infuse until needed. 3. In a medium pot over high heat bring 5 cups (1.25 L) of water to boil. Add the green beans and cook 3 minutes. 4. Tear or roughly chop the basil, mint and cilantro. Peel and thinly slice the red onion. 5. In a medium bowl, add the rice, beans, tomatoes and sweet pepper and cover with the dressing. Gently stir to combine. Add the basil, mint and cilantro and red onion and gently stir to combine. Top with toasted coconut and Thai red pepper (if desired). November 2021 | Culinaire 25
