A vibrant and flavorful Thai-inspired red rice salad, perfect for a light meal or side dish.
Rinse the red rice under cold water and drain.
Rinsing the rice removes excess starch, preventing it from becoming sticky.
In a heavy-bottomed pot, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 30 minutes.
Keep the lid on during cooking to retain steam and ensure even cooking.
While the rice cooks, prepare the vinaigrette by blending the soy sauce, lime juice, honey, and canola oil until smooth.
Taste the vinaigrette and adjust the seasoning to your preference.
Chop the cucumber, green onions, red bell pepper, red onion, and halve the cherry tomatoes.
Cut the vegetables into uniform sizes for even distribution in the salad.
Once the rice is cooked, fluff it with a fork and let it cool slightly.
Cooling the rice prevents it from wilting the vegetables when mixed.
In a large mixing bowl, combine the rice, vegetables, and vinaigrette. Mix well to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the salad at room temperature or chilled. Enjoy your vibrant and healthy dish!
Garnish with fresh herbs like cilantro or mint for an extra burst of flavor.
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