Indian-Style Rice Salad

Ingredients

• 1 ½ to 2 cups brown or white basmati rice
• Salt and freshly ground black pepper
• ¼ cup chopped scallion
• ¾ cup cubed cooked potato
• ¾ cup cooked cauliflower florets
• ¾ cup cooked green peas
• ½ cup coconut milk, or more as needed
• 3 tablespoons rice wine vinegar, or more to taste
• 1 tablespoon curry powder, or to taste
• 1 jalapeño or other hot fresh chile, stemmed, seeded and minced, or to taste, optional
• ½ cup chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    275 calories; 4 grams fat; 3 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings

Preparation

1. Cook rice in abundant salted water, as you would pasta, until it’s just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
2. Combine black pepper, coconut milk, rice wine vinegar and curry powder in a blender and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt, or pepper, if needed.
3. Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in chile, if using, and cilantro, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.