Bangkok Rice and Shrimp Salad
Cooking Instructions:
- 3 cups cooked Lundberg® White Jasmine Rice
- 1/2 cup canned coconut milk
- 1/4 cup vinegar
- 1 tbsp. oil
- 1/2 tsp. salt
- 3 tbsp. chopped basil, plus additional basil leaves for garnish
- 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 a medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer