Coconut Rice Salad

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“Recipe posted by request. Cook time reflects chill time as well.”
1hr 30mins

Ingredients Nutrition


  1. In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  2. Pulse to finely chop and scrape into a glass bowl.
  3. Add the coconut milk mixing well.
  4. Measure and add enough water to make 4 cups.
  5. Whisk well and set aside.
  6. In a large pot over medium high heat add the rice and oil.
  7. Stir to coat.
  8. Add the coconut milk mixture.
  9. Bring to a boil, reduce heat to medium low and cover.
  10. Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  11. Turn rice out into a large bowl and toss well to cool and separate.
  12. Place in the fridge, stirring often to help cool.
  13. In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  14. While machine is running slowly and in a very thin stream add the oil.
  15. Add the salt and pepper and pulse to combine.
  16. To the rice add the peaches, red pepper and cucumber.
  17. If serving right away toss with dressing to coat.
  18. If serving later cover rice mixture and dressing seprately.
  19. Add the desired amount of dressing right before serving.

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