Rice salad mixed with aromatic herbs

In Malaysia, the Malays make a rice dish called "Nasi Ulam." It is cold cooked rice tossed with fresh herbs like betelnut leaf, fresh kafir lime leaves, mint, basil,  fresh lemon grass, onions, toasted shredded coconut Sometimes fried fish is also added.

I have based  my recipe today on this delicious, aromatic "Nasi Ulam" with my own twist. 

Ingredients:

2 cups left over rice, cooked al dente (I used left over biryani )             

4 cups arugula

1 cup cherry tomatoes, cut across into 1/4 inch thicl

1 cup cucumber, cut into 1/4 inch thick

1 cup of parsley, minced 

1 cup of mint, minced

3 Tbsp fresh kafir lime leaves, julienne

1/4 cup Thai basil, julienne

6 radishes, finely sliced

1/2 cup fried shallots

1/2 cup honey roasted pumpkin nuts 

1 Tbsp sesame seeds (mix white and black)

1/4 cup fresh shredded coconut, toasted lightly

Vinaigrette:

3 Tbsp Champagne vinegar

4 Tbsp olive oil

1/2 tsp paprika

salt and black pepper

                             

Method:

Whisk all the ingredients for the vinaigrette well.                    

In a bowl mix the cold rice, arugula, radishes, cherry tomatoes, cucumber, parsley, mint, kafir limes leaves, Thai basil until well combined. Then sprinkle the vinaigrette and toss gently. Make sure there is enough salt and pepper. Then toss the fried shallots, roasted pumpkin seeds and the sesame seeds gently and serve as a side dish or as a main dish.

It is aromatic, healthy, fun to eat and quite filling.