Equipment
Ingredients
Coconut Rice
- 200 g jasmine rice
- 250 ml full-fat coconut milk
- 150 ml water
- 3 g kosher salt
Lime-Peanut Dressing
- 40 g smooth peanut butter, room temperature
- 30 ml fresh lime juice
- 15 g sambal oelek
- 15 ml soy sauce
- 15 ml warm water
Fresh Additions
- 200 g cherry tomatoes, halved
- 15 g fresh cilantro, roughly chopped
- 15 g fresh mint, roughly chopped
- 15 g fresh dill, roughly chopped
- 30 g roasted peanuts, roughly chopped
Nutrition (per serving)
Method
Place the jasmine rice in a fine mesh sieve and rinse under cold running water until the water runs clear to remove excess surface starch.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and kosher salt. Bring to a rolling boil at 100°C/212°F over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and simmer gently.
Remove the saucepan from the heat, keeping the lid securely in place. Allow the rice to rest undisturbed to finish steaming gently.
While the rice rests, combine the peanut butter, fresh lime juice, sambal oelek, soy sauce, and warm water in a small mixing bowl. Whisk vigorously until the dressing is completely smooth and emulsified.
Halve the cherry tomatoes and roughly chop the cilantro, mint, dill, and roasted peanuts on a cutting board.
Transfer the slightly cooled coconut rice to a large mixing bowl and fluff gently with a fork. Pour the lime-peanut dressing over the rice, then add the halved tomatoes, chopped herbs, and peanuts. Toss gently until the rice is evenly coated.
Transfer the finished dish to a platter or individual bowls. Serve immediately while still slightly warm or at room temperature.
Chef's Notes
- Rinsing jasmine rice is critical here. It removes surface starches, preventing a gummy texture and allowing the grains to remain distinct even when coated in rich coconut milk.
- Rolling the limes firmly on the counter before juicing breaks down the internal cell walls, yielding significantly more liquid.
- Fresh dill is an unconventional pairing with Southeast Asian flavors, but its grassy, slightly anise-like qualities beautifully bridge the richness of the peanut dressing and the acidity of the tomatoes.
- Do not skip the resting phase for the rice. This off-heat steaming period allows moisture to distribute evenly through the grains without overcooking the bottom layer.
Storage
Refrigerator: 3 days — Best stored before adding fresh tomatoes and herbs, as they will degrade in texture.
