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Carnaroli Rice Salad with Cucumber and Toasted Sesame Seeds

Adapted from Marie Simmons' cookbook, "The Amazing World of Rice"
  • 2 cups uncooked Carnaroli Rice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1 cup seedless cucumber (cut into small diced pieces)
  • 1/4 cup mined red onion (cut into small diced pieces)
  • 1 tablespoon brown sesame seeds
  • Dressing
  • 1/2 cup unseasoned Japanese rice vinegar
  • 3 tablespoons canola or other flavorless vegetable oil
  • 1 tablespoons tamari or soy sauce
  • 2 tablespoons toasted sesame oil

Combine the rice, 2 3/4 cups water, and the salt in a rice cooker and cook according to the manufacturer's directions. Or combine 2 3/4 cups water, rice and the salt in a saucepan. Bring to a boil over high heat. Cover, reduce the heat and simmer for 15 - 20 minutes. Let the rice cool to room temperature.

For the dressing: Whisk the rice vinegar, oil, tamari, sesame oil, ginger, and garlic in a small bowl until blended.

Combine the cooled rice, cucumber, red onion, and sesame seeds in a large bowl. Add the dressing; toss gently until blended. Serve at room temperature.