I'm back on the SlowTrav Sunday Slow cooking track. I missed some really great salads while we were gone. I hope to catch up at some point. But, in the meantime, I couldn't have come back to a better choice than Palma's!
I made very few changes in the recipe as presented. I did want to swing the flavor profile a little more toward the asian and away from the tropical. So I used my favorite quality sushi rice instead of plain white rice. I also eliminated the canned mandarin oranges and used fresh pineapple instead of canned.
The sushi rice absorbed the flavors of the chicken stock very nicely. To manage the stickiness, I cooled it down rapidly in an ice bath. It had just the right amount of stick to bind with the fresh ingredients of the salad, and yet not be clumpy.
I added chopped fresh cilantro and red pepper flakes to the dressing and served with pineapple glazed, grilled chicken strips.
Thanks, Palma, for another great recipe. You're one of my foodie heros.