Black Rice Salad with Prawns and Lime Coconut Dressing


Black rice isn’t just coveted for its dramatic beauty; it also possesses a terrific chewiness similar to barley or farro. Unlike rice or quinoa, it has the staying power to sit in a dressing without going soft. The flavours here are drawn from Thai origins, but this is more of a modern mash-up.

Prep 20 minutes
Cook 20 minutes


  • 150 g ( oz) black rice
  • 1 thumb-sized red chilli, shredded
  • 6 small shallots, sliced
  • 300 g (10½ oz) large cooked peeled prawns
  • 60 g 2 oz) coconut flakes, toasted
  • 2 avocados, sliced
  • 2 small mangoes, sliced

Lime Coconut Dressing

  • 1 garlic clove
  • 2 cm (¾ inch) ginger
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 75 ml ( fl oz) lime juice, plus zest 2 limes
  • 3 tbsp coconut milk
  • chopped coriander (cilantro), to serve


Boil the rice in plenty of water until it’s al dente, about 20 minutes. Rinse extremely well in cold water until no more purple water comes out, otherwise it will stain the dressing. Dry on a tea towel to remove any excess water, then add to a large bowl with the chilli and shallot.

To make the lime coconut dressing, with a mortar and pestle grind the garlic and ginger. Add the palm sugar, fish sauce, lime juice and zest and coconut milk. Mix well and pour half the dressing over the rice, tossing until combined.

Add the prawns and coconut flakes and toss again. Pour the salad onto a large platter. Place the avocado and mango slices on top and pour the remaining dressing over just before serving with a sprinkling of coriander.