Crispy Rice Salad with Cucumbers and Herbs

Ingredients:

• For the Rice:
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 2 tablespoons vegetable oil
  • Salt to taste
• For the Salad:
  • 1 large cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup roasted peanuts, roughly chopped
• For the Dressing:
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 small red chili, finely chopped (optional)

Instructions:

1. Cook the Rice:
   • Rinse the jasmine rice under cold water until the water runs clear.
   • In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
   • Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and spread it out on a baking sheet to cool completely.
2. Crisp the Rice:
   • Once the rice is completely cool, heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
   • Add the rice to the skillet, pressing it down into an even layer. Cook without stirring for about 5-7 minutes, or until the bottom is golden and crispy.
   • Carefully flip the rice in sections to crisp the other side, cooking for an additional 5 minutes.
   • Transfer the crispy rice to a large bowl and let it cool slightly.
3. Prepare the Salad Ingredients:
   • In a large salad bowl, combine the sliced cucumber, red onion, mint, cilantro, basil, green onions, and roasted peanuts.
4. Make the Dressing:
   • In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, sugar, minced garlic, and finely chopped red chili (if using) until the sugar is dissolved.
5. Assemble the Salad:
   • Add the crispy rice to the bowl with the salad ingredients.
   • Pour the dressing over the salad and toss everything together until well combined.
6. Serve:
   • Serve immediately for the best texture and flavor.

Tips:

• For extra crunch, you can add other fresh vegetables like thinly sliced radishes or carrots.
• If you prefer a milder dressing, adjust the amount of chili or omit it altogether.
• This salad is best served fresh to maintain the crispiness of the rice.

Enjoy your Crispy Rice Salad with Cucumbers and Herbs!