Crispy Rice Salad
Crispy Chilli Cashew Kilombero Rice Bowl (Serves 4)
Ingredients:
For the rice:
- 250g Kilombero rice
- 500ml water
- Pinch of salt
For the sauce:
- 3 tbsp cashew butter
- 2 tbsp soy sauce
- 1-2 tbsp hot water (to loosen)
- 1 tsp honey or maple (optional, for balance)
For the topping:
- 150g edamame (shelled)
- ½ cucumber, diced
- 3 spring onions, finely sliced
- 3-4 tbsp natural yoghurt
To finish:
- 2-3 tbsp crispy chilli oil
- Extra cashews (optional, for crunch)
Method:
- Rinse the Kilombero rice, then add to a pan with water and a pinch of salt. Bring to a boil, cover, and simmer for 10-12 minutes until tender. Remove from heat and let it steam with the lid on for 5 minutes, then fluff.
- In a bowl, mix cashew butter, soy sauce, and hot water until smooth and drizzly. Add a little sweetness if you like, it balances the heat later.
- Cook edamame according to packet (usually just boil for a few mins).
- Dice the cucumber and slice the spring onions and set aside.
- Divide the warm rice between 4 bowls. Spoon over the cashew-soy sauce while the rice is hot.
- Top with edamame, cucumber, and spring onions. Add a few spoonfuls of yoghurt for creaminess.
- Drizzle generously with crispy chilli oil and sprinkle extra cashews if using.