Toasted Rice Salad with Lime and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Burmese-inspired salad combining toasted rice powder with lime juice, fresh herbs, and chili for a crunchy, zesty bite. This Asian-inspired salad recipe (gluten free), ready in about 20 minutes, pairs uncooked jasmine rice, lime juice, fresh mint leaves, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a dry skillet over medium heat. Add 1/2 cup uncooked jasmine rice and toast it, stirring frequently, for 5-7 minutes until it turns golden brown and fragrant. Remove from heat and let cool.
  2. Step 2: Transfer the toasted rice to a spice grinder or mortar and pestle. Grind it into a coarse powder and set aside.
  3. Step 3: In a large mixing bowl, combine 3 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp peanut oil. Whisk until sugar dissolves.
  4. Step 4: Add 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, 1 finely sliced green chili, 1 thinly sliced small shallot, and 1/4 tsp salt to the bowl. Toss to combine.
  5. Step 5: Stir in the toasted rice powder and 1/4 cup chopped roasted peanuts. Mix gently until everything is evenly coated and serve immediately as a zesty salad or side dish.

Frequently asked questions

How long does Toasted Rice Salad with Lime and Chili take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Rice Salad with Lime and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasmine rice from drying out.

Can I substitute ingredients in Toasted Rice Salad with Lime and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Rice Salad with Lime and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Rice Salad with Lime and Chili gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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