Free The Amazing World of Rice by Marie Simmons Page A

cooked basmati rice
    1 mango, peeled, pitted, and cut into 1 / 8 -inch dice
    2 scallions, trimmed and thinly sliced
    Â¼ cup chopped cilantro, optional
1. Preheat the oven to 325°F.
2. Spread the coconut in a pie plate or small baking pan. Bake, stirring once, until golden, about 5 minutes. Let cool.
3. For the dressing: Whisk the oil, rice vinegar, ginger, garlic, and salt in a large bowl.
4. Add the rice, mango, scallions, and toasted coconut. Toss to combine. Top with chopped cilantro, if using. Serve at room temperature.
    Sushi Rice Salad with Cucumber and Toasted Sesame Seeds
    Sushi is technically a Japanese dish made with cooked short-(or medium-) grain rice and sweetened rice vinegar. But for this recipe the rice is used to make a refreshing salad that is dressed with rice vinegar. Soy-glazed broiled or grilled salmon is the ideal accompaniment.
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    Makes 4 servings
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    2 cups uncooked sushi rice
    1 teaspoon kosher salt
    Dressing
    Â½ cup unseasoned Japanese rice vinegar
    3 tablespoons canola or other flavorless vegetable oil
    1 tablespoon tamari or soy sauce
    2 tablespoons toasted sesame oil
    1 teaspoon grated fresh ginger
    Â½ teaspoon minced garlic
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    1 cup 1 × 1 / 8 -inch julienne strips peeled seedless cucumber (cut into thin slices, stack, and cut across into julienne)
    Â¼ cup minced red onion
    1 tablespoon brown sesame seeds (see Note)
1. Place the rice in a bowl, add cold water to cover, and stir gently; drain. Repeat two more times. Combine the rice, 2½ cups water, and the salt in a rice cooker and cook according to the manufacturer’s directions. Or combine in a saucepan, cover, and cook over low heat until the water is absorbed, 10 to 12 minutes; let the rice stand, still covered, for 10 minutes. Carefully remove the lid, to prevent condensation from dripping onto the rice. Let cool to room temperature.
2. For the dressing: Whisk the rice vinegar, oil, tamari, sesame oil, ginger, and garlic in a small bowl until blended.
3. Combine the cooled rice, cucumber, red onion, and sesame seeds in a large bowl. Add the dressing; toss gently until blended. Serve at room temperature.
    Parsley and Rice Salad with Parmigiano-Reggiano, Pignoli, and Dried Tomatoes
    This unusual salad was inspired by a display of bunches of freshly harvested Italian parsley with small tender leaves at my local farmers’ market. Here half of the parsley is pureed with the oil and vinegar dressing, which gives the salad a bright green color.
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    Makes 4 servings
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    1 / 3 cup plus 1 tablespoon extra virgin olive oil
    1½ cups uncooked medium-or long-grain white rice
    2 garlic cloves, minced
    Kosher salt
    4 cups lightly packed tender Italian parsley leaves
    3 tablespoons red wine vinegar
    Â½ cup pignoli (pine nuts)
    Â½ cup diced (¼-inch) sun-dried tomatoes in olive oil (rinsed and blotted dry, then diced)
    Â½ cup freshly grated Parmigiano-Reggiano
    Freshly ground black pepper
1. Heat 1 tablespoon of the oil in a large wide saucepan or deep skillet over medium-low heat. Add the rice; cook, stirring, until some of the grains turn from translucent to opaque (the rice will look tweedy), about 10 minutes. Add half the minced garlic; cook for 1 minute. Add 2¾ cups water and 1 teaspoon salt. Heat to a boil over high heat; stir once. Reduce the heat to low; cook, covered, until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat. Uncover—do not stir—and let cool to room temperature.
2. Place half the parsley, the remaining 1 / 3 cup olive oil, the vinegar, ½ teaspoon salt, and the remaining garlic in a food processor; process until the parsley is finely chopped.
3. Toast the pignoli in a small skillet over low heat, stirring constantly, until golden, about 2 minutes.
4. Transfer the rice to a large serving bowl. Add the parsley vinaigrette; stir to combine. Finely chop the remaining parsley. Add the parsley, dried tomatoes, pignoli, cheese, and pepper to