Cold cooked jasmine rice is broken into loose grains and crisped in a wide skillet for 8 to 12 minutes, turned in sections so clusters brown.
The dressing is lime juice, rice vinegar, soy sauce, sesame oil and honey. There is no peanut in this salad.
Why This Recipe Works
- Thoroughly chilled rice separates into grains instead of clumping.
- Turning the rice in sections lets each part sit long enough to crisp.
- Cooling the rice for five minutes keeps it crunchy under the dressing.
- Dressing at the last moment protects the crisp texture.
How the Dressing Balances
Five things whisked in one small bowl.
- Sour3 tbsp lime juice and 1 tbsp rice vinegar
- The lead flavour against the rich crisped rice.
- Salty1 tbsp soy sauce
- Seasons the whole bowl.
- Nutty1 tsp toasted sesame oil
- Depth without any peanut.
- Sweet1 tsp honey
- Rounds the lime.
- Heat1 sliced red chile
- Tossed through the salad rather than into the dressing.
Toss with the dressing just before serving.
How to Make It
Rice crisped
Break the chilled rice into loose grains. Heat neutral oil in a wide nonstick skillet over medium-high heat. Add the rice in a thin layer and cook 8 to 12 minutes, turning in sections, until many grains are deeply crisp and golden. Spread on a tray to cool for 5 minutes.
Dressing whisked
Whisk lime juice, rice vinegar, soy sauce, sesame oil and honey.
Tossed
Combine the crisped rice, edamame, cucumber, carrot, cilantro and sliced red chile. Toss with the chili-lime dressing just before serving.
Ingredient Notes
- Cooked jasmine rice
- Three cups, thoroughly chilled before crisping.
- Edamame
- One cup, shelled, cooked and cooled.
- Red chile
- One, thinly sliced, for heat through the salad.
Success Tips
- Spread the rice thin and leave it undisturbed between turns.
- Cool the crisped rice on a tray so steam escapes.
- Dress the salad at the table if you want maximum crunch.
Serving Ideas
Pile on a platter and serve straight away, while the rice clusters are still crisp.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly and use within 2 days; texture is best the day it is made.
Frequently Asked Questions
Is there peanut in this salad?
No. The dressing is lime, soy and sesame, with no peanut.
Can I use freshly cooked rice?
No, it needs to be cooked, cooled and refrigerated first so it crisps.
