- 1 cup brown rice
- 2 tbsps grated palm sugar
- 2 tbsps fish sauce
- ⅓ cup lime juice
- ¼ tsp ground white pepper
- 2 green onions, sliced thinly
- 2 long fresh red chillies, seeded, sliced thinly
- 2 cups loosely packed watercress sprigs
- ⅓ cup coriander leaves, chopped coarsely
- 250 g fresh crab meat
- 1 cucumber, peeled, halved lengthways
- 2 medium carrots
- Lime wedges, to serve
Put the rice into a saucepan with 2 cups of water; bring to the boil. Simmer, uncovered, for about 30 mins or until the rice is tender. Drain in a large sieve, then place under cold running water until cool. Drain well.
Meanwhile, combine the sugar, fish sauce, juice, pepper, green onion, chilli, watercress and coriander in a large bowl; toss to combine. Using a fork, break the crab meat into small pieces. Fold the crab into the dressing mixture.
Using a teaspoon, scoop out the seeds from the cucumber. Thickly slie cucumber on the diagonal; add to the salad. Use a vegetable peeler to peel strips lengthways from carrots.
Add the rice to the salad and toss gently. Season to taste. Top with carrot and serve with lime wedges, if desired.
Brown rice is the whole grain of rice with only inedible husk removed. It has a chewy texture and nutty flavour, and can be used in hot dishes and cold salads. It has the high-fibre bran intact, so it becomes rancid more quickly than white rice, so store it for about six months only.
Photo: Bauer/Ben Dearnley