Thai Rice Salad

By Bellacucinam

Ingredients

• 1 1/2 cups long-grain rice
• 2 tablespoons vegetable oil
• 3 tablespoons fresh lime juice
• 3 tablespoons Asian fish sauce
• 1 tablespoon plus 1/2 teaspoon sugar
• Pinch of cayenne pepper
• 4 medium scallions, chopped
• 3 medium carrots, grated
• 1 cucumber—peeled, halved lengthwise, seeded and cut into 1/4-inch dice
• 1/4 cup plus 2 tablespoons chopped cilantro or parsley

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a medium pot of boiling salted water, cook the rice until al dente, about 10 minutes. Drain, then rinse in cold water and drain again thoroughly.

In a large bowl, combine 1 tablespoon of the oil with the lime juice, fish sauce, sugar and cayenne. Let the dressing stand for 5 minutes, then stir in the rice, scallions, carrots, cucumber and cilantro.