In small bowl, whisk together milk, vinegar and oil.
Add chopped basil and salt; set aside. In medium bowl, stir rice, shrimp and coconut milk mixture until blended.
Spoon into serving bowl; sprinkle with peanuts and basil leaves to garnish.
Source: USA Rice
Coconut Rice Shrimp Salad
1/2 cup unsweetened coconut milk 125 mL 1/4 cup rice vinegar 50 mL 1 tbsp vegetable oil 15 mL 3 tbsp chopped fresh basil 45 mL 1/2 tsp salt 2 mL 3 cups cooked U.S. Jasmine or medium grain rice 750 mL 1 lb peeled, cooked shrimp 500 g Garnish: 1/2 cup chopped salted peanuts 125 mL Additional whole basil leaves
MAKES 6 SERVINGS Gluten Free Modification Recipe *Check coconut milk for gluten.
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP