Recipe: Chilled Coconut Rice

CHILLED COCONUT RICE

5 green onions
2 garlic cloves
1 cup (250 mL) loosely packed fresh coriander
1/2 cup (125 mL) each loosely packed fresh mint and parsley leaves
398 mL can coconut milk, preferably light
1 tbsp (15 mL) olive oil
1 1/2 cups (375 mL) long-grain white rice
1 1/2 tsp (7 mL) salt
2 ripe peaches
1 red pepper
1/2 English cucumber
1/2 cup (125 mL) bottled vinaigrette, such as zesty Italian

Thickly slice 2 green onions. Slice garlic in half. Place in a food processor with coriander, mint and parsley. Pulse until finely chopped, scraping down sides as necessary. Scrape mixture into a 4-cup (1-L) measuring cup.

Stir in coconut milk. Then add enough water to measure 3 1/2 cups (875 mL).

Heat oil in a large saucepan over medium-high heat. Add rice and sprinkle with salt. Stir until grains are well coated with oil and shiny, about 1 minute.

Stir in coconut milk mixture. Bring to a boil over high heat, stirring often. Cover and reduce heat to medium-low. Simmer, covered, until rice is tender and liquid is absorbed, 18 to 20 minutes. Remove from heat and let rice stand, covered, 5 minutes.

Spread rice out on a large baking sheet with shallow sides. Refrigerate, uncovered and stirring occasionally, until cold, 15 to 20 minutes.

Meanwhile, thinly slice remaining green onions. Peel peaches, if you wish. Slice in half and remove pits. Chop peaches. Seed pepper. Chop into same size as peaches. Slice unpeeled cucumber lengthwise into quarters, then remove seeds. Cut into 1/2-inch (1-cm) cubes.

Place cold rice in a large bowl. Gently stir in onions, peaches, pepper and cucumber, then vinaigrette. Taste and add more salt, if needed.

Salad will keep well, covered and refrigerated, up to 3 days, but fruit may darken. If making far ahead, add peaches and cucumber just before serving.