Sesame Rice with Cold Cucumber, Chive, and Lime
In this Sesame Rice Salad, warm white rice is given tons of flavor with little effort through the addition of chopped cold cucumber, chives, lime juice, and sesame seeds.
Hot and Cold
I really enjoy meals served hot but that have a cold refreshing component. Best of both worlds, something that is warm but won’t overheat you even in the middle of summer.
I decided to come up with a rice recipe that involved this concept. This rice recipe takes basic white rice, served hot and steaming, and tops it with a cold, crunchy and refreshing mix of green.
How to Make the Rice
We use long-grain rice in this recipe. Not sure what that means? Epicurious breaks it down in this article, but Basmati and Jasmine rices are both great options in addition to basic white rice.
If you want to make the rice on the stove, combine the rice, sesame oil, water, and ¼ teaspoon of salt in a small sauce pan that has a tight-fitting lid. Heat uncovered over high heat until it reaches a boil then cover and reduce heat to low. Cook the rice, leaving the lid on and unbothered for 18-20 minutes.
You can also cook rice in your Instant Pot or even get creative and substitute Cauliflower Rice instead if you’re watching your carbs.
Putting Together the Rice Salad
While the rice is cooking, toast the sesame seeds in a small dry sauce pan. Heat over medium until they are gently browned, about 5 minutes. Keep an eye on them, they can go from toasty to burned quickly if you don’t pay attention. Transfer to a small mixing bowl and mix in the cucumber, chives, lime juice, and the remaining kosher salt.
Then, put the warm cooked rice on a serving plate and spoon the cold cucumber mixture on top. Serve and enjoy!
It’s a super easy rice salad to make but you’d never know it from all the delicious flavor.
Now, here’s the Warm Sesame 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 are lightly browned, 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.
This post originally appeared in April 2012 and was revised and republished in June 2020.