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Jasmine Rice and Herb Salad with Shrimp
Malaysian nasi ulam, a rice dish suffused with a variety of Southeast Asian herbs, inspired this recipe. We use readily available herbs and add shrimp to make a light main dish out of the salad. If you find Thai basil, use it in place of Italian basil. You can buy cooked shrimp in the seafood department of most supermarkets or poach your own peeled and deveined shrimp.
4
Servings
Tip
Don’t use sweetened shredded coconut flakes; their sweetness will alter the flavor of the dish.
35 minutes
Ingredients
-
1½
cups jasmine rice, rinsed and drained
-
½
cup coconut milk
Directions
-
01In a large saucepan over medium-high, bring the rice, 2¼ cups water and ¼ teaspoon salt to a simmer, then reduce to low, cover and cook until tender and the water is absorbed, 15 to 17 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes.
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Will the recipe work with cooked chicken or a mild fish? I'm allergic to Shellfish (its death on a plate--or even in the air)
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Used Thai basil, one cup, the herb overpowered the other ingredients.