Recipe:
Curd Rice with Kimchi
Posted in Freshly Picked
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!
Prep:
10
mins
cook
10
mins
serves
1
Easy Peasy
You will need:
- 2 baby cucumbers, sliced lengthways
- 50ml cider vinegar
- 20g brown sugar
- 1 teaspoon chilli flakes
- Pinch of salt
- ½ cup white sushi rice
- ½ cup coconut yoghurt
- Salt
- 2 tablespoons kimchi
- ½ avocado, sliced thinly
- 1 carrot
- 1 teaspoon toasted white sesame seeds
Directions:
- 1Slice 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!
- 2Wash 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.
- 3Place the rice in a bowl and top with the pickled cucumbers, kimchi, sliced avocado, shaved carrot, and a sprinkle of toasted white sesame seeds.
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