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Coconut Rice

The wonderful Pixie (@Plantbasedpixie) is back, this time introducing her savoury Thai coconut rice salad! This recipe is the perfect dish to share with family and friends, and the coconut and coriander give it a refreshing twist. It’s fantastic topped with the almond-butter based dressing for a uniquely delicious kick! Let’s get cooking!
Serves: 6-8
What you’ll need:

For the veggies and rice:
- 200g long-grain rice
- 1 cup water
- 1 can coconut milkAdd to cart
- 1 teaspoon salt
- ½ teaspoon garlic granules (or 1 teaspoon crushed garlic)
- 1 small red onion, finely diced
- 1 red bell pepper, finely chopped
- 4 spring onions, sliced
- 100 grated purple cabbage
- 150g roughly grated carrot
- 1 handful fresh coriander
- 1 large handful chopped cashews

For the dressing:
- 4 tablespoons almond buter
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- ½ teaspoon fresh minced garlic (or garlic paste)
- 1 tablespoon water
- 1 teaspoon liquid sweetener


Let’s get started!
1. Start by rinsing the rice until the water runs clear.
2. In a large pot, mix your rice, coconut milk, garlic, water, and salt.
3. Bring to a boil, and simmer gently until the rice has fully cooked and the liquid has evaporated.
4. While this is happening, grate and chop your veggies!
5. When the rice is ready, allow it to cool a bit before adding your veggies, cashews, and most of the coriander.
6. Mix together, and leave to cool!
7. While it’s cooling, make your almond butter by mixing together all the dressing ingredients in a small bowl. (Tip: if your almond butter is too thick, you might need to warm it up slightly! Add a bit of water if needed to achieve the right consistency.)
8. When the rice salad has cooled, drizzle the dressing all over it (or if you prefer, mix it in!), and garnish with a sprinkling of fresh coriander.
9. Enjoy!

See ore recipes here!

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