Bangkok Rice & Shrimp Salad Recipe


  • 3 cups cooked Jasmati® Rice
  • 1/2 cup canned coconut milk
  • 1/4 cup rice vinegar
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 3 tablespoons basil, chopped (plus additional basil leaves for garnish)
  • 1 pound frozen cooked shrimp, peeled, deveined, thawed
  • 1/2 cup salted peanuts, chopped


  • Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside.
  • Stir rice, shrimp and coconut milk mixture in medium bowl until blended.
  • Spoon into serving bowl; sprinkle with peanuts and basil to garnish.