Recipe Curd Rice with Kimchi
Healthy choice
Gluten-free option
Soy-free option
Oil-free option
Nut-free option
Freshly Picked
Easy peasy
Super quick
Comfort food
Main meals
We’re quite certain this dish qualifies as self-care considering all the gut-loving elements that go into it. It’s pickled, fermented, and probiotic-rich; your tummy will thank you almost as much as your taste buds will!
You will need
Serves 1
For the pickled cucumbers:
- 2 baby cucumbers, sliced lengthways
- 50ml cider vinegar
- 20g brown sugar
- 1 teaspoon chilli flakes
- Pinch of salt
For the rice:
- 1/2 cup white sushi rice
- 1/2 cup coconut yoghurt
- Salt
Toppings:
- 2 tablespoons kimchi
- 1/2 avocado, sliced thinly
- 1 carrot
- 1 teaspoon toasted white sesame seeds
Recipe: Simon Toohey
Directions
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Step 1
Slice up the cucumbers and place them in a bowl. Then place the rest of the pickling ingredients in a small pan, bring to a boil, and once the sugar has dissolved, pour the liquid over the sliced cucumbers. Let sit to cool and pickle!
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Step 2
Wash the rice until the water runs clear, then cook it (should use 1 cup of water) until the rice is soft and fluffy. Stir the coconut yoghurt through it while it’s still warm.
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Step 3
Place the rice in a bowl and top with the pickled cucumbers, kimchi, sliced avocado, shaved carrot, and a sprinkle of toasted white sesame seeds.
Recipe: Simon Toohey
