Crispy Rice Salad

A Chef Aly Thermomix reinterpretation of Hetty McKinnon-style crispy rice salad: crunchy rice, bright herbs, sesame dressing and exact TM6 and TM7 settings.

This is the kind of salad that eats like a proper meal: warm crispy rice, cool herbs, crunchy vegetables and a savoury sesame-lime dressing. The Thermomix handles the rice, chops the aromatics and blends the dressing so the final bowl still feels fresh and hand-tossed.

Ingredients

• 🍚250 g jasmine rice, rinsed
• 💧320 g water
• 🫒20 g neutral oil, plus extra for crisping
• 🥒1 cucumber, diced
• 🥕1 carrot, julienned
• 🧅3 spring onions, sliced
• 🌿1 small bunch coriander leaves
• 🌿1 small bunch mint leaves
• 🥜60 g roasted peanuts, roughly chopped
• 🍈For the dressing: 25 g lime juice
• 🥄20 g soy sauce
• 🫒15 g sesame oil
• 🍬15 g maple syrup or brown sugar
• 🫚10 g fresh ginger
• 🧄1 small garlic clove
• 🌶️1 tsp chilli crisp or chilli oil, optional

Thermomix method

1. Place the rinsed rice, water and 20 g neutral oil in the mixing bowl. Cook 18 min / 100°C / Reverse / speed 1, then rest 5 min / 0°C / no speed with the lid on.
2. Spread the cooked rice on a lined tray and let it steam-dry for 10 minutes. Drizzle with a little extra oil, then bake in a preheated oven 18 min / 210°C oven / no speed until the edges are crisp and golden.
3. Place ginger and garlic in the mixing bowl and chop 4 sec / speed 7. Scrape down.
4. Add lime juice, soy sauce, sesame oil, maple syrup and chilli crisp. Mix 10 sec / 0°C / speed 4 until glossy.
5. Add cucumber, carrot, spring onion, coriander, mint and peanuts to a large serving bowl. Add the warm crispy rice, pour over the dressing and toss by hand just before serving.