Crunchy baked rice clusters tossed with cucumber, herbs, spring onions and peanuts in a sour-sweet lime dressing. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 45 minutes.
Prep 20 min Cook 25 min Serves 4 Medium
Ingredients
🫙Vegetable Oil3 tbsp
🌿Mint Leaves1/4 cup
🌿Fresh Cilantro1/2 cup
🌿Fresh Basil1 cup
🧅Spring Onions3, sliced
🫙Soy Sauce1 tbsp
🫙Sugar1 tsp
🍋Lime2, juiced
🥬Cucumber1, diced
🫙Pine Nuts2 tbsp
🫙Red Curry Paste1 tbsp
🌾Jasmine Rice2 cups, cooked and cooled
Optional extras
🧀Parmesan Cheese1/4 cup
🫙Crushed Peanuts1/4 cup
Instructions
1
Heat the oven to 220°C. Mix cold rice with curry paste and oil and spread thinly on a tray.
2
Bake 20–25 minutes, breaking up once, until crisp and golden.
3
Whisk lime juice, soy sauce and sugar.
4
Toss the crispy rice with cucumber, herbs and spring onions, dress, and top with peanuts.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Use day-old, cold rice; fresh rice steams instead of crisping.
