Malaysian Nasi Ulam Herb Rice Bowl

Ingredients

• 3 cups cooked rice, cooled
• 2 cups mixed mint, Thai basil, cilantro, and Vietnamese coriander
• 1/2 cup grated coconut
• 4 kaffir lime leaves or 1 tsp lime zest, very finely shredded
• 1 stalk lemongrass, very finely sliced
• 3 shallots, thinly sliced
• 2 red chilies, thinly sliced
• 2 tbsp lime juice, plus wedges to serve
• 1 tbsp soy sauce
• 1 cup long beans or green beans, thinly sliced raw
• 1 cucumber, diced
• Salt and black pepper

Steps

1. Toast the grated coconut in a dry pan over medium-low heat, stirring constantly, for 4 to 5 minutes, until evenly golden and fragrant. Tip it out at once and let it cool.
2. Never leave the coconut unattended. It goes from golden to burnt within seconds and a scorched batch is unusable.
3. Cool the rice completely and break up any clumps with your fingers. Warm rice steams the herbs and turns them black almost immediately.
4. Shred the herbs as finely as you can with a sharp knife, cutting rather than chopping so they are not bruised.
5. Shred the lime leaves and lemongrass to a near-powder. These two are fibrous, and pieces left large are unpleasant to chew.
6. Toss the rice with the toasted coconut, the shredded aromatics, the shallots, chilies, raw beans, and cucumber.
7. Dress with the lime juice, soy sauce, salt, and pepper and toss thoroughly with your hands so every grain is coated.
8. Serve at room temperature within half an hour of mixing, while the herbs are still bright, with lime wedges.

Allergen note: Contains gluten, soy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.