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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Rice Cubes with Dipping Sauce Recipe

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This recipe for Rice Cubes with Dipping Sauce is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 c Thai jasmine rice or Basmati rice
5 c water

Cilantro Dipping Sauce:
1 garlic clove
2 tsp salt
1 tbsp black peppercorns
1 c washed cilantro, including roots and stem
3 tbsp lemon juice
1/4 c coconut milk
2 tbsp peanut butter
2 scallions. roughly chopped
1 red chili, deseeded and sliced
Directions:
Directions:
1. Grease and line an 8" x 4" x 1" pan.
2. To make the sauce, put the garlic, salt, peppercorns, cilantro and lemon juice into a blender or food processor and grind finely.
3. Add the coconut milk, peanut butter, scallion and chili. Grind finely. Transfer to a saucepan and bring to a boil. Let cool. This sauce will keep for 3-5 days in the refrigerator.
4. To cook the rice, do not rinse. Bring the water to a boil and add the rice. Stir and return to a medium boil. Cook, uncovered, for 14-16 minutes until very soft. Drain thoroughly.
5. Put 2/3 c of the cooked rice in a blender and puree or grind to a paste. Stir into the remaining cooked rice, and spoon into the lined pan. Level the surface and cover with plastic wrap. Compress the rice by using a similar sized pan which will fit into the filled pan. Weigh this down with cans. Chill for at least 8 hours or preferably overnight.
6. Invert the pan onto a board. Cut the rice into cubes with a wet knife. Serve with the Cilantro Dipping Sauce.
Personal Notes:
Personal Notes:
A very unusual and delicious appetizer. Try tossing the dipping sauce with cold cooked rice to serve as a salad.

 

 

 

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