SunRice

Vietnamese Rice Bowl

I am using:

Prep time

15min

Cook time

60min

Enjoy Vietnamese cuisine at home with this Vietnamese rice bowls recipe! The tasty combination of ingredients make a deliciously flavoursome salad.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Brown Medium Grain Rice

  • 1 Large Carrot (cut into thin sticks)

  • ½ cup Apple Cider Vinegar

  • 2 cup Red Cabbage (shredded)

  • 2 cup Kale (shredded)

  • ½ cup Coriander Leaves (torn)

  • 3 cup Shredded Cooked Chicken (skin and bones removed)

  • 2 Lebanese Cucumbers (sliced)

  • 6 Green Onions (thinly sliced diagonally)

  • ½ cup Fresh Lime Juice

  • cup Sweet Chilli Sauce

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Vietnamese Rice Bowl

Method

  • Place carrot and vinegar in a bowl. Set aside. Stir occasionally.

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. __Tip: __For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Combine cabbage, kale and coriander in a bowl and toss to combine. Divide rice, chicken, cabbage and kale mix, cucumber, green onion and drained carrot sticks between four bowls. Top with extra coriander leaves. Tip: 1 barbecued chicken yields approximately 3 cups shredded chicken.

  • Combine lime juice and sweet chilli sauce in a screw top jar and shake to combine. Serve salad with dressing. Tip: Prepare extra bowl ingredients. Refrigerate for lunch the next day.

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