Nasi Air Dingin Recipe (Kelantan Cold Rice Salad)

Cooked rice: The base of the dish, providing a neutral canvas for the other flavors.

Cucumber: Adds a refreshing crunch and coolness.

Bean sprouts: Provides a crisp texture and mild flavor.

Lightly toasted grated coconut: Adds a nutty and slightly sweet flavor.

Chopped herbs: A mix of mint, basil, and cilantro for a fresh and aromatic touch.

Fried shallots: Adds a crispy texture and savory flavor.

Fish sauce: Contributes a salty and umami taste.

Lime juice: Adds a tangy and refreshing acidity.

Sugar: Balances the flavors with a hint of sweetness.

Salt: Enhances the overall taste of the dish.

To enhance the flavor and texture of this Nasi Air Dingin, make sure to use cold rice that has been thoroughly cooled. This prevents the rice from becoming mushy when mixed with the other ingredients. Additionally, lightly toast the grated coconut until it is golden brown to bring out its natural sweetness and add a delightful crunch to the salad. When chopping the herbs, use a sharp knife to avoid bruising them, which can cause them to lose their vibrant color and fresh flavor. Lastly, adjust the fish sauce and lime juice to taste, as these ingredients can vary in intensity.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh taste.

• lightly toasted grated coconut - Substitute with toasted almond flakes: Almond flakes provide a similar nutty flavor and crunchy texture.

• chopped herbs (mint, basil, cilantro) - Substitute with parsley and dill: Parsley and dill offer a fresh and aromatic flavor profile.

• fried shallots - Substitute with crispy fried onions: Crispy fried onions provide a similar texture and savory taste.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor and saltiness.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor with a slightly different mineral content.

• Allow the cooked rice to cool completely before storing. This prevents condensation and keeps the salad fresh.
• Transfer the Nasi Air Dingin into an airtight container. Ensure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator. The salad can be kept fresh for up to 2 days. Beyond this period, the texture of the vegetables and herbs may degrade.
• If you plan to store the salad for longer, consider keeping the fried shallots separate. Add them just before serving to maintain their crispiness.
• For freezing, portion the salad into smaller, airtight containers or freezer bags. This allows for easy thawing and prevents waste.
• Label each container with the date of preparation. This helps in keeping track of freshness.
• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Before serving, give the salad a good mix to redistribute the fish sauce, lime juice, and other ingredients evenly.
• Optionally, refresh the salad with a squeeze of fresh lime juice and a sprinkle of additional herbs to enhance the flavors after thawing.

• If you prefer a warm version of the Nasi Air Dingin, gently reheat the cooked rice in a microwave or on the stovetop. Add a splash of water to maintain moisture.
• For a quick microwave method, place the rice salad in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• On the stovetop, use a non-stick pan over low heat. Add the rice salad and stir occasionally until warmed through. You can add a bit of water or broth to prevent it from drying out.
• If you want to retain the crunch of the cucumber and bean sprouts, consider reheating only the rice and toasted coconut separately. Mix them back with the fresh ingredients just before serving.
• For a unique twist, you can lightly sauté the herbs and fried shallots in a bit of olive oil before mixing them back into the rice salad. This will enhance their flavors and add warmth to the dish.
• If you have a steamer, place the rice salad in a heatproof dish and steam for about 5 minutes. This method helps to keep the rice moist and fluffy.
• To maintain the integrity of the lime juice and fish sauce, consider adding them fresh after reheating the rice salad. This will ensure the flavors remain vibrant and zesty.

• Pot: Used to cook the rice until it is fully done and ready to be cooled.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Knife: Essential for dicing the cucumber and chopping the herbs.

• Cutting board: Provides a surface to safely dice the cucumber and chop the herbs.

• Grater: Used to grate the coconut if it is not pre-grated.

• Frying pan: Used to lightly toast the grated coconut.

• Spoon: Useful for mixing the ingredients together in the bowl.

• Measuring cups: Ensures accurate measurement of the rice, cucumber, bean sprouts, and grated coconut.

• Measuring spoons: Ensures accurate measurement of the fish sauce, lime juice, sugar, and salt.

• Refrigerator: Used to chill the salad if you prefer to serve it cold.

Prep ingredients in advance: Dice the cucumber, chop the herbs, and toast the coconut ahead of time to streamline assembly.

Use pre-cooked rice: Save time by using leftover rice or pre-cooked rice from the store.

Ready-made fried shallots: Purchase fried shallots from an Asian grocery store to skip the frying step.

Batch mix the dressing: Combine fish sauce, lime juice, sugar, and salt in a jar and shake well. Store in the fridge for quick use.

Chill in bulk: Make a larger batch and store in the refrigerator for a quick, ready-to-eat meal.