Supreme Rice

Bangkok Rice and Shrimp Salad

Serves: 6 Recipe from "Rice to the Rescue!" Recipe Contest Winner - Kimberly Stipe


  • 1/2 cup canned coconut milk
  • 1/4 cup rice vinegar
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 3 tablespoons basil, chopped (plus additional basil leaves for garnish)
  • 3 cups cooked U.S. jasmine or medium grain rice
  • 1 pound frozen cooked shrimp, peeled, deveined, thawed
  • 1/2 cup salted peanuts, chopped


Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside. Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish. Note: If available, Thai basil is especially good in this salad.

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