The Simple Art of Rice by JJ Johnson

Author:JJ Johnson [Johnson, JJ]
Language: eng
Format: epub
Publisher: Flatiron Books
Published: 0101-01-01T00:00:00+00:00

ACTIVE COOK TIME: 35 minutes

SERVES: 4

FOR THE SALAD:

1 cup Forbidden rice or black pearl rice, rinsed (see here)

2 cups water

4 Belgian endives (preferably 2 red and 2 green), cut crosswise into 1-inch pieces

4 scallions, thinly sliced

1½ cups grape tomatoes, halved

1 mango, peeled, pitted, and diced

1 cup roasted cashews

2 tablespoons chopped fresh Thai or other basil

1 teaspoon finely grated orange zest

½ teaspoon kosher salt (preferably Diamond Crystal)

Freshly ground black pepper

FOR THE DRESSING:

½ cup full-fat canned coconut milk

1½ tablespoons fresh lime juice

1½ tablespoons seasoned rice vinegar

1 teaspoon finely grated fresh ginger

1 tablespoon honey

Kosher salt (preferably Diamond Crystal) and freshly ground black pepper

Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cook, covered, until all the water is absorbed and the rice is tender to the bite, 25 to 30 minutes. Spread the rice out on a sheet pan and set in the refrigerator to cool.

While the rice cools, make the dressing: In a small bowl, combine the coconut milk, lime juice, vinegar, ginger, and honey and whisk to blend. Season to taste with salt and pepper and set aside.

When the rice has cooled, add the endive, scallions, tomatoes, mango, and cashews to the bowl and toss gently to combine. Add the basil, orange zest, salt, and pepper to taste and toss again to mix well. Gradually add the dressing, tossing gently but thoroughly to coat the ingredients; you may not need all the dressing. Taste the salad and adjust the salt and pepper if necessary. Serve.

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