Red Rice & Mint w/ Soy Dressing

Yield: 4 servings
Total Time:
30 mins
Because of the tougher, but healthy, outer mesocarp of red rice, you need to use more water than most types of white rice. The rice can be cooked in a heavy sauce pan, but if you can cook it in a rice cooker, even better. The rice cooker will cook the red rice a little more evenly, but you can achieve the same result by stirring the grains more often for the stove top method. Can be served warm or cool.


  • 1 cup raw red rice , cooked to package instructions
  • 2 cups diced cucumbers (about 1 large or 2 medium cucumbers)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint leaves , or even more to your specific taste

Shallot Dressing:

  • 3-4 large shallots , minced
  • 3 medium garlic cloves , minced
  • 1/4 cup olive oil or grape seed oil (or 4 Tablespoons, divided)
  • 2 teaspoons sugar
  • 2 ¬† Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 Tablespoon rice vinegar
  • zest of 1 medium lemon
  • 1 Tablespoon fresh lemon juice
  • fresh cracked black pepper and sea salt , to taste


  1. Cook 1 cup of raw red rice according to package instructions. Allow to cool.
  2. In sauce pan over medium-low heat add only 2 tablespoons of oil and cook shallots and garlic until a light golden brown or until fragrant. Immediately remove from heat and add remaining 2 tablespoons of oil,  sugar, soy sauce, sesame oil, salt, vinegar, lemon juice and cracked black pepper. Stir till sugar dissolves and all ingredients are mixed together. Put aside to marinade further while you prepare vegetables and herbs.
  3. After rice has completely cooled, toss in cucumbers, chopped herbs and shallot dressing. Eat immediately or chill in regridgerter. Before eating, toss everything in bowl again before serving.
  4. For a warm red rice dish, toss cucumbers and herbs with warm rice. Heat up dressing in sauce pan till warm and toss with rice. Serve immediately.

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