"Jasmine rice gets toasted until fragrant and lightly golden, then it's cooked with coconut milk to yield a supremely nutty base for the salad. Fluffy toasted rice meets crunchy slaw and seared tofu in my gingery, toasted rice salad. When you toast grains of rice until fragrant and golden, it takes on this nutty flavor that adds complexity to whatever you're making."
"The dressing is punchy and bright with subtle heat, and it pairs perfectly with the softer flavors of the rice. Finished with lots of cabbage, herbs for a fresh pop and roasted cashews for crisp, crunchy texture, and you have a super-satisfying meal. Fluffy toasted rice meets crunchy slaw in this gingery, tofu-topped salad. Jasmine rice gets toasted until fragrant and lightly golden, then it's cooked with coconut milk to yield a supremely nutty base for the salad."
Jasmine rice is toasted until fragrant and lightly golden, then cooked with coconut milk to produce a supremely nutty, fluffy base. The salad layers toasted rice with a crunchy slaw and seared tofu for texture contrast. A gingery dressing delivers punchy, bright flavors with subtle heat that complement the rice’s softness. The salad is finished with shredded cabbage, fresh herbs for brightness, and roasted cashews for crisp, crunchy texture. Toasting the rice enhances its nutty flavor and adds complexity. The combination yields a satisfying, balanced meal of soft, crunchy, and savory elements.
Read at www.nytimes.com
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