If you still think that a salad necessarily means a dish of assorted raw vegetables tossed with a vinaigrette, click here before attempting to post a comment that the dish in the photos below is not, and cannot be, a salad.
That taken care of, let me tell you about this rice salad. I had been marinating chicken legs in the fridge for two days and when the right time to cook them finally arrived, I didn’t know what to serve them with. I thought about making a simple stir fry then decided it was not a good idea because the amount of cooking utensils to be used and washed would just multiply. But there were bean sprouts that needed to be consumed or they would spoil soon. Fast thinking and… okay, a rice salad. That should perk things up.
To cut to the chase, Speedy enjoyed the rice salad very much. He asked me where I got the recipe from and I told him from the far recesses of my brain. He asked me what I would call it (of course, I have to call it something when I post it here, right?) and, well… I was completely at a loss. That doesn’t often happen but, occasionally, it does. You know, when I run out of words. To Speedy, that’s the equivalent of me being seriously ill because words are my business.
The cardinal rule in smart food blogging is to use a title that is either 1) so very intriguing that people won’t be able to resist clicking the link or 2) use descriptive and searchable key words and phrases (free blogging lesson for all you wanna-be food bloggers out there). Relative to this dish, an example of number one would be something like “white on white and green on green salad.” An example of number two would be the title that I chose — Rice, bean sprouts and cucumber salad. Descriptive, keyword rich and, most important of all, accurate.
- ¾ c. of long-grain rice
- 2 tbsp. of rice wine vinegar
- 2 tbsp. of patis (fish sauce)
- 2 tbsp. of honey
- 1 small cucumber
- a generous handful or two of fresh bean sprouts
- snipped cilantro
- Cook the rice as you normally would.
- While the rice cooks, peel the cucumber and scrape off the seeds. Cut the flesh into half-inch cubes.
- Rinse the bean sprouts and drain well.
- When the rice is done, fluff with a fork and transfer to a shallow bowl. Cool for about three minutes so that the rice is still hot but not scorching hot.
- Add the bean sprouts to the rice and toss. The hot rice will “cook” the bean sprouts so that you’re not having them completely raw. But the rice shouldn’t be too hot to wilt them because you really want them to retain their crunch.
- Next toss in the cucumber cubes.
- Pour in the rice wine vinegar, honey and fish sauce.
- Toss lightly to blend the seasonings.
- Serve sprinkled with snipped cilantro.