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Radish Avocado Rice with Garlic Chili Oil Dressing
Radish, cucumber, ginger, and avocado give this rice a crisp yet creamy texture you will love!
Made with Ralston Family Farms Jasmine Rice
Ingredients
1 cup Ralston Family Farms Jasmine Rice
1 ½ cups water
¼ cup sesame seeds
6 cloves garlic, minced
1 teaspoon dried chili flakes
1 teaspoon kosher salt
½ cup neutral oil, heated in pot or microwave
¼ cup rice wine vinegar
2 tablespoons minced fresh ginger
¼ cup soy sauce
1 tablespoon white sugar
4 cups thinly sliced radish
2 cups thinly sliced Persian or English Cucumber
½ cup chopped green onion
2 large ripe avocados
Flaky salt
Instructions
- In a fine colander, rinse rice with water until water runs clear.
- In a large pot add rinsed rice and water then bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat and let steam, covered for 10 minutes. Fluff and let cool down.
- Meanwhile, Use a mandolin or very sharp knife to cut radish and cucumber almost paper thin. Soak radish in ice water if it is not crisp. Set aside.
- In a large heat proof bowl, add sesame seeds, garlic, chili flakes, and salt. Pour hot oil over mixture. It will start to bubble and steam. Stir and let sit for 5-10 minutes.
- Once cool, whisk chili oil mixture together with rice wine vinegar, ginger, soy sauce, and sugar.
- Fold together chili dressing with cooled rice, sliced radish, sliced cucumber, and green onion.
- Serve topped with avocado and a sprinkle of flaky salt. Enjoy as a side dish or light main course – we love it for a Springtime lunch!