Indonesian Chawal Salad

    1 hour 5 mins

    Cooked rice served on a bed of palak and sprouts, seasoned with honey, soy and garnished with kaju. Yum!

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    Serves: 4 

    • 250g white or brown rice, rinsed
    • 2 tbsp olive oil
    • 2 tbsp lime or lemon juice
    • 1 large garlic clove, crushed
    • 1 large fresh red chilli, seeded and thinly sliced
    • 2 tbsp soy sauce
    • 2 tsp clear honey, or to taste
    • 2 tbsp rice vinegar or white wine vinegar
    • 4 spring onions, thinly sliced
    • 2 celery sticks, thinly sliced
    • 250g sprouted beans or bean sprouts
    • 100g unsalted cashew nuts or peanuts
    • Fresh spinach, to serve

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Add the rice to a large pan of lightly salted boiling water. Stir, then simmer for 25 minutes.
    2. While the rice is cooking, put the oil, lime or lemon juice, garlic, chilli, soy sauce, honey and vinegar into a large salad bowl. Season with ground black pepper and whisk to blend.
    3. Add the vegetables to the bowl together with the nuts. Toss well.
    4. When the rice is just tender, drain in a colander, and rinse under cold running water until warm. Drain well, then add to the salad bowl and toss to mix. Serve in shallow bowls lined with spinach.


    Add strips of beef or mutton left over just before serving the salad.

    …speed it up

    For a spicy chilli flavour without the bother of chopping, simply add a whole chilli, slit lengthways, seeds removed. Discard before serving. Or use 1/2-1 tsp crushed chilli flakes.

    …rice safety

    Never keep rice warm once it is cooked, as bacteria can develop. Cook and serve it immediately, then quickly cool any that is left over if you want to keep it. * You can cook rice ahead of time or make up a double batch to use later, but remember that it must be used within two days. Although you can freeze rice, the texture becomes a little brittle when thawed. Frozen rice must be used within three months.

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