Rice Cookers Recipes

Tropical Long Grain Salad

This is a tropical salad with sweet fresh fruits and shrimp, and topped with lightly toasted shredded coconut.


 
Ingredients (serves 4):

To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) long grain white rice
  • Water to fill to water level 1 for “LONG GRAIN WHITE,” or 1-1/4 cups (rice measuring cup)
  • 1/4 tsp. salt

To Add to Cooked Rice:

  • 1 Tbsp. olive oil

For Dressing:

  • 2 Tbsp. orange marmalade
  • 2 Tbsp. lime juice
  • 1 Tbsp. white wine vinegar
  • 1/8 tsp. salt or adjust taste to preference
  • 1/8 tsp. pepper
  • 1/3 cup olive oil

To Add to Cooked, Cooled Rice:

  • 1 lb. extra large cooked shrimp, peeled and deveined
  • 1 mango, peeled, diced
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped cilantro
  • 4 scallions, minced
  • 1/4 cup unsweetened shredded coconut, lightly toasted

 
Ingredients (serves 8):

To Cook in the Rice Cooker:

  • 2 cup (rice measuring cup) long grain white rice
  • Water to fill to water level 2 for “LONG GRAIN WHITE”, or 2-1/2 cups (rice measuring cup)
  • 1/2 tsp. salt

To Add to Cooked Rice:

  • 2 Tbsp. olive oil

For Dressing:

  • 4 Tbsp. orange marmalade
  • 4 Tbsp. lime juice
  • 2 Tbsp. white wine vinegar
  • 1/4 tsp. salt or adjust taste to preference
  • 1/4 tsp. pepper
  • 2/3 cup olive oil

To Add to Cooked, Cooled Rice:

  • 2 lb. extra large cooked shrimp, peeled and deveined
  • 2 mango, peeled, diced
  • 2/3 cup chopped fresh mint
  • 2/3 cup chopped cilantro
  • 8 scallions, minced
  • 1/2 cup unsweetened shredded coconut, lightly toasted 
1


Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2


Add water to the corresponding water level for “LONG GRAIN WHITE,”or as listed in the ingredients. Add salt and mix well. Cook the rice using the “LONG GRAIN WHITE” (if available), or the “MIXED” setting.

3


When rice completes cooking, add olive oil, gently fluff the rice with rice spatula, and spread out onto a large plate. Refrigerate to cool, about 30 minutes.

4


In a bowl, add orange marmalade, lime juice, white wine vinegar, salt, pepper, olive oil and mix well.

5


On a large plate, place rice in the center. Arrange, shrimp, mango, mint, cilantro, scallions, coconut. Pour dressing and toss before serving.

6


Enjoy!

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