Cambodian Tropical Fruit Salad with Coconut Rice Bowl

Allergens

Nuts (peanuts)

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1 1/4 cups water
• 1/2 teaspoon salt
• 2 cups mixed tropical fruits (mangoes, pineapple, papaya, and kiwi)
• 1/2 cup roasted peanuts, roughly chopped
• 2 tablespoons fresh mint leaves, for garnish
• 1 lime, zested and juiced

Instructions

1. a. Rinse jasmine rice under cold water until the water runs clear. b. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes or until the rice has absorbed all liquid. Remove from heat and let it stand for 5 minutes. c. In a large bowl, combine tropical fruits, lime zest, and half of the lime juice. Toss gently to combine. d. Fluff the cooked rice with a fork and divide between two bowls. Top each bowl with the fruit salad mixture, roasted peanuts, and fresh mint leaves for garnish. Drizzle the remaining lime juice over the salads and serve immediately.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cinnamon or cardamom to the coconut rice

Notes

Feel free to adjust the sweetness of the dish by adding more or less lime juice and sugar to taste