I am not a huge fan of sweet dishes, I am much more of a savory kind of girl, but this Thai Sweet Rice Salad has me swooning!
It’s got crunch, a touch of sweet, zing, color, and creaminess. It’s all things healthy and refreshing on a hot summers day.
When I cook rice I often make too much! I don’t know about you, but for me, cooking for two is nearly impossible:) In not wanting to waste it I use up the leftover rice in other dishes like soups, fritters, wraps and other tasty delights throughout the week. A sunny Vermont summer 80 degree day inspired this tasty creation!!
4 cups of cooked and cooled brown rice
1 cup of full fat coconut milk
1/2 cup of diced raw almonds
1/2 cup of pumpkin seeds
1/2 cup of dried cranberries
1/4 cup of raisins
1 lime, seated than juiced
1″ chink of ginger, minced
1/2 tsp. Cinnamon
1/2 tsp. Cardamom
1 tsp. Vanilla
1/4 cup of maple syrup, or agave nectar, or brown sugar.
Pinch of sea salt
Mix all ingredients together and let sit for a half hour or so for the rice to absorb the milk and for the flavor to develop.