Crispy rice gives a great crunchy texture to this fresh salad.
Preheat oven to 425*F/220*C on convection if you have it.
Place the Dainty Jasmine Rice into a large mixing bowl and drizzle in the olive oil, diced jalapeno, grated cheese, and season generously with salt and pepper. Very gently toss the rice in the oil, trying to break up any clumps and get the olive oil distributed evenly. If a little more oil is necessary, add in another splash.
Crumble the rice loosely onto a lined baking sheet in a single layer. Bake for 15-20 minutes, or until the cheese melts and the rice becomes crispy around the edges. Remove and allow to cool slightly on the counter.
In a small bowl, whisk together the garlic, lime juice, maple syrup or honey, and olive oil.
In a small mixing bowl, toss together the cucumber, red onion, and herbs, Lightly dress the vegetables and place on a serving platter. Break apart the rice over top and drizzle a little more dressing over the rice and serve.
You can even make the rice a day ahead if you like!
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