Rice Salad with Pineapple, Jicama, and Pumpkin Seeds
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 20 minutes standing
Yield
Serves 6 to 8
Ingredients
Boiled Rice for Rice Salad
1 ½ cups long grain white rice or basmati rice1 ½ teaspoons table saltBefore You Begin
Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will “blow out” and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too. If you're unable to find pumpkin seeds, substitute unsalted sunflower seeds.
Instructions
- Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
- Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
- Stir together vegetable oil, jalapeno chile, lime zest and juice, garlic, honey, salt, and black pepper in small bowl. Combine rice, pineapple, jicama, pumpkin seeds, scallions, and cilantro; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.
for boiled rice
for salad
Time
45 minutes, plus 20 minutes standingYield
Serves 6 to 8Ingredients
Boiled Rice for Rice Salad
Test Kitchen Techniques
Ingredients
Boiled Rice for Rice Salad
Test Kitchen Techniques
Ingredients
Boiled Rice for Rice Salad
Test Kitchen Techniques
Why This Recipe Works
We wanted a rice salad recipe with rice that was tender, fluffy, and light. To achieve that goal, we found a method for cooking long-grain rice that would preserve its fresh-from-the-pan characteristics once cooled: toasting the rice, then boiling it (like pasta) in an abundant amount of water, draining it, and spreading it on a baking sheet to cool and dry off. We then tossed the rice with a spare amount of dressing 20 minutes before serving to give the flavors time to develop and added ingredients to our rice salad recipe that would complement rather than overpower the rice.
Before You Begin
Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will “blow out” and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too. If you're unable to find pumpkin seeds, substitute unsalted sunflower seeds.
Instructions
- Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
- Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
- Stir together vegetable oil, jalapeno chile, lime zest and juice, garlic, honey, salt, and black pepper in small bowl. Combine rice, pineapple, jicama, pumpkin seeds, scallions, and cilantro; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.
for boiled rice
for salad
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