Thai Rice Salad With Spiced Pineapple
Thai Rice Salad with Spiced Pineapple
Serves six as a side salad.
YOU WILL NEED
200g/1 cup jasmine or basmati rice, cooked and allowed to cool
½ fresh pineapple, cut into long, chunky pieces
Juice of 1 lime
1 tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
Large bunch of fresh coriander, roughly chopped
2 tbsps desiccated coconut, lightly toasted For the dressing 2 fresh red chillies, sliced
1 thumb-sized piece of fresh ginger, grated
4 tbsps rice-wine vinegar
1 tbsp caster sugar
Cook the rice according to the instructions below and allow to cool. Mix all the dressing ingredients together and allow to infuse.
Put the pineapple, lime juice, spices and salt in a bowl. Allow to infuse for 10 minutes.
Grill the pineapple on a medium-hot barbecue for eight to 10 minutes, until charred and softened. Once the pineapple is grilled, cut it into smaller dice and toss through the rice. Garnish with coriander and desiccated coconut. Just before serving, pour the dressing over the salad.
Tip: Jasmine rice is native to Thailand and is a different species to basmati rice. It has a moist and sticky texture, rather than the fluffy, separate grains of basmati.
To cook, combine one part well-rinsed rice with two parts water in a pot with a pinch of salt. Bring to the boil and boil for five minutes. Switch off the hob, clamp on a tight-fitting lid and leave covered for 30 minutes, then fluff up with a fork.