Bangkok Rice and Shrimp Salad

1/2 cup canned coconut milk
1/4 cup rice vinegar
1 tablespoon oil
1/2 teaspoon salt
3 tablespoons chopped basil, plus additional basil leaves for garnish
3 cups cooked U.S. jasmine or medium grain rice
1 pound frozen cooked shrimp, peeled, deveined, thawed
1/2 cup chopped salted peanuts

Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside.

Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.

Tip: If available, Thai basil is especially good in this salad.

Servings: 6
From: Kimberly Stipe - Bethany, OK
Source: USA Rice Federation