Coconut Rice Salad

In this simple one-bowl meal from F&W's Kay Chun, delicately flavored coconut rice is tossed with cooked chicken and crunchy cucumbers.

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  • Servings: 4

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Ingredients

  • 1 cup jasmine rice
  • 2 cups unsweetened coconut milk
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 2 cups shredded cooked chicken
  • 2 small Kirby cucumbers, chopped
  • 1 tablespoon canola oil
  • Chopped scallions, for garnish

How to make this recipe

  1. In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and all of the coconut milk is absorbed, about 20 minutes. Remove from the heat and let the rice stand for 10 minutes. Transfer to a large bowl and stir in the chicken, cucumbers and oil. Season with salt and garnish with scallions.

Contributed By Photo © Christina Holmes Published March 2015





507994 recipes/coconut-rice-salad 2015-02-26T23:44:50+00:00 Kay Chun beans-grains-and-legumes|salads|side-dishes|4|fast|gluten-free|staff-favorite|weeknight-dinner|lunch march-2015,Kay Chun recipes,coconut-rice-salad 507994
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