Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

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