A delicious and healthy Crispy Rice Salad with Homemade Dressing
If you are looking for a healthy salad, you are going to want to make this Crispy Rice Salad that recently went viral! My crispy rice salad version is gluten-free, dairy free, and vegan if you omit one optional ingredient.
What type of rice to use for crispy rice?
When I made this crispy rice salad, I wanted the rice to be slightly crispy. I did NOT want it to be rock hard and borderline breaking my teeth. I have tried hundreds of brands of rice and one of my top favorites is this one. That is the texture that truly stands out for me, so we will cook the rice just enough.
For this recipe, literally any rice will work! I used basmati rice. Sushi rice also works really well for making rice into a crispy texture because of the high starch content.
How to cook rice?
This recipe calls for cooked rice. To cook rice, we will use 1 cup rice with 2 cups of filtered water, salt, and for optimal flavor, 1 tbsp avocado oil. Place all these ingredients into a large pot and bring to a boil. As soon as it boils, bring down the heat to a low simmer. Allow all the water to be absorbed. Check the bottom of the pan with a wooden spoon every few minutes to prevent it from sticking. Turn off heat once all the water is absorbed.
It is important to thoroughly rinse your rice enough times that the water runs clear. Another step that I like to do, when I plan in advance, is to soak the rice in water for at least 15 minutes or longer. The longer it is soaked, the more beneficial it is for your body.
What should you soak rice?
Soaked rice has many benefits. The first benefit is it helps make it easier to digest. Soaked rice breaks down a substance called phytic acid. Phytic acid can stop the absorption of minerals in your body, but soaking them in water helps less of it be present in the rice resulting in better digestion.
The second benefit of soaking rice is that it reduces the level of arsenic that may be absorbed by the rice.
The third benefit is that it allows for a more even cooking.
Useful Kitchen Tools to Make Crispy Rice Salad
Garlic Mincer– This tool minces garlic to a small size and is a staple for any kitchen.
Lemon Juicer– A useful tool to make freshly squeezed lemon juice that will keep the seeds from falling in.
Half sheet baking pan– A flat pan used for baking in the oven.
Unbleached parchment paper– This is used to line on top of baking sheet pans to help with easier clean up.
Measuring Spoons– These help with accurately measuring recipes with precise measurements.
Wood Cutting Board– A board to cut on when baking or cooking.
Chef’s Knife– A knife used for chopping, slicing, and dicing ingredentients.
Make this salad and you will wow not only your own taste buds, but everyone else who gets the privilege to eat your cooking! I even got my picky child to eat it! Considering all the healthy veggies that are in this recipe, that definitely was a “mommy win” moment for me!
I hope you enjoy this delicious gluten free and dairy free salad, and please tag me on instagram if you try it! You can find me @cookingwithrips
Love and Light!
Rips
| Prep Time: 10 minutes | Cook Time: 20-25 minutes |
| Serves: 4 | Total Time: 35 minutes |
| Ingredients Crispy Rice Recipe 1 cup cooked rice (I used basmati) 3 tbsp tamari (gluten free soy sauce) 1 tsp korean chili pepper paste (or sriracha) *Optional -1 tbsp butter (cut up into small pieces) Salad Ingredients for Crispy Rice Salad 1 large cucumber (about 1 cup chopped) 3/4 edamame (thawed) 1 avocado 5 green onions 1 bunch fresh mint (about 1/2 cup chopped) 1 bunch cilantro (about 1/2 cup chopped) Homemade Dressing for Crispy Rice Salad 4 tbsp tamari (gluten free soy sauce) 2 tbsp rice vinegar 3 tbsp extra virgin olive oil 1 clove minced garlic 1 tbsp maple syrup 2 tbsp freshly squeezed lemon |
| Instructions 1. Preheat your oven to 375F. 2. On a large baking sheet lined with parchment paper, spread out the cooked rice. 3. Add 3 tbsp tamari, and 1 tsp Korean chili pepper paste in a small bowl, stir and pour over the rice. Mix until well incorporated. 4. Flatten the rice to a thin layer. *Optional-Add the chopped up butter pieces and place spread out over the rice. 5. Bake for about 20-25 minutes, or until desired texture is reached. 6. Meanwhile, prepare the vegetables by chopping the cucumber, green onions, mint, cilantro, and avocado. Set aside. 7. To thaw frozen edamame, place in a large bowl, and water and let it sit for about 10 minutes. Set aside. 8. Prepare your dressing by adding all your ingredients (tamari, rice vinegar, extra virgin olive oil, garlic, maple syrup, and fresh lemon juice in a small bowl. Stir until well combined. 9. Once rice is baked to your desired crispy texture, let it cool for about 10 minutes. 10. Next, add all your chopped vegetables, herbs, rice, and the dressing and stir until well combined. 11. Enjoy this filling, delicious, and healthy salad! |
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