About this recipe: Rice and prawns with kheera, capsicum, sprouts in a vinegar-y, honey dressing. Yum!
*Rice absorbs roughly 3 times its weight in water when you cook it, so you'll need to cook about 100g of long-grain rice to give you 300g cooked rice. Keep it chilled until ready to add to the salad.
Made a succulent summery salad with ease. I added some ripened Spanish avocados which needed using up and they gave the dish a nice depth and added texture. My partner enjoyed some coconut rice with his dish but as I am following a more restrictive eating plan I opted to serve it on a bed of greens. Chilling is key to the success of this dish. A nice mid-week treat! - 09 Jul 2013 (Review from Allrecipes UK | Ireland)