Rice Salad
Popularly known as Nasi Ulam in Malaysia, this is an herb-based rice dish or simply a rice salad with a variety of herbs and vegetables.
INGREDIENTS | SERVES 3 OR 4
6 whole round cabbage leaves
4 long beans, cut into halves
2 shallots (or small red onions), thinly sliced
2 tablespoons lime juice
4 cups warm cooked rice
½ cup finely chopped herb medley (mint leaves, kaffir lime leaves, basil leaves, cilantro leaves)
-
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. Place the cabbage and long beans on a plate that will fit into the steamer insert or basket. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of vegetables into the rice cooker and steam for 6 to 8 minutes, with the cooker covered, until the vegetables become tender. Set aside to cool. When cooled, finely slice the cabbage and dice the long beans. Drain excess moisture from the vegetables.
-
While waiting for vegetables to cool, prepare salad dressing by combining the shallots and lime juice in a bowl. Set aside.
-
Mix the vegetables and the dressing in a deep mixing bowl. Add the cooked rice and mix with medley of herbs. Serve rice salad as a side dish.
