Warm Sesame Rice Salad with Cold Cucumber, Chive, and Lime
Welcome to this easy rice recipe! Warm white rice is given tons of flavor with little effort through the addition of chopped cold cucumber, chives, lime juice and sesame seeds.
During a recent brainstorming exercise I wrote a list of my favorite meals. Here’s part of that list:
Cheeseburger with Toasted Bun, Lettuce, Tomato, Pickle, Red Onion and Mayo
Tostados, like these
Boiled Perogies with Bacon, Onions and a Rather Large Dollop of Sour Cream
Pad Thai topped with Crunchy Bean Sprouts, Cilantro and Lime
Sliced Grilled Skirt Steak on Salad with a Creamy Black Pepper Dressing
Chicken Souvlaki Tacos
Biryani (of any kind) with lots of Raita Spooned Over Top
Lasagna and Caesar Salad
Peking Duck in Little Pancakes with Hoisin Sauce and Long Spears of Spring Onion and Cucumber
As I wrote, I realized that all of these meals have something in common. They’re all served hot but have a cold refreshing component. I think that’s what I love about them!
I decided to come up with a rice recipe that involved this concept. This rice recipe takes basic white rice, hot and steaming, and tops it with a cold, crunchy and refreshing mix of cucumber, chive, lime and sesame seed.
It’s a super easy rice salad to make but you’d never know it from all the delicious flavor.
If you’re looking for more rice dishes, be sure to also check out my recipe for Asian Oven-Baked Risotto.
Now, here’s the warm rice salad recipe:
This easy rice salad comes together in about 20 minutes. It’s super flavorful, thanks to the addition of cucumber, chives, sesame, and lime.
- 1 cup long grain rice
- 1 tsp sesame oil
- 2 cups cold water
- 1/2 tsp kosher salt, divided
- 2 tsp sesame seeds
- 3 inches of cucumber, chopped (about 1/2 cup once chopped)
- 1/4 cup chopped chives
- 1 tsp fresh lime juice
- Combine the rice, sesame oil, water and ¼ teaspoon of the salt in a small sauce pan that has a tight-fitting lid. Heat uncovered over high heat until it reaches a boil. Cover and reduce heat to low. Cook covered and without peeking for 18-20 minutes, until rice is soft and there are small circular holes tunneling down among the grains.
- Meanwhile, toast the sesame seeds by jingling the seeds into a small dry sauce pan. Heat over medium heat until they have a bit of a Florida tan all over, about 5 minutes, shaking pan occasionally. Remove from heat and transfer to a small mixing bowl.
- Mix the cucumber, chives, lime juice and the ¼ teaspoon of remaining kosher salt with the sesame seeds.
- Transfer the rice to a serving platter. Spoon the cucumber mixture over the rice. Don’t mix them together because that will heat up the cucumber and you want it to stay cool and fresh until it reaches your mouth.
Are you looking for more deliciously easy side dishes? Check these out:
Couscous with Chorizo, Thyme and a Spritz of Lemon
Corn on the Cob Saltimbocca
Skillet Bread Made from Grocery Store Pizza Dough
Grilled Mango and Thai Mango Salad
Spicy Creamy Smokey Sweet Corn
Portobello Mushroom Rafts with Spanish Quinoa
Lemon-Thyme Rice and Roasted Green Beans