Chili Lime Watermelon Rice (Printable)

A vibrant, refreshing rice dish with watermelon, lime, chili, and crispy shallots - ideal for summer.

# What You’ll Need:

→ Rice Base

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Crispy Shallots

04 - 2 large shallots, thinly sliced
05 - 1/3 cup vegetable oil
06 - Pinch of salt

→ Salad & Dressing

07 - 2 cups seedless watermelon, cut into 1/2-inch cubes
08 - 1/4 cup fresh cilantro leaves, chopped
09 - 1/4 cup roasted peanuts, roughly chopped
10 - 2 scallions, thinly sliced
11 - 1 small red chili, finely sliced
12 - Zest and juice of 2 limes
13 - 1 tablespoon light soy sauce
14 - 1 tablespoon sugar or honey
15 - 1 tablespoon extra virgin olive oil
16 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and allow to cool to room temperature.
02 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry, stirring frequently, until golden brown and crisp, approximately 5 to 7 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with a pinch of salt.
03 - In a small bowl, whisk together lime zest, lime juice, soy sauce, sugar or honey, olive oil, and black pepper until well combined.
04 - In a large bowl, gently toss cooled rice with watermelon cubes, cilantro, scallions, chili, and peanuts. Drizzle dressing over the mixture and fold lightly to coat evenly.
05 - Transfer salad to a serving platter or individual bowls. Generously top with crispy shallots immediately before serving to maintain crunch.

# Expert Advice:

01 -
  • The crispy shallots are basically the garnish that steals the entire show
  • People never guess watermelon belongs here until they taste it
  • Everything comes together in under an hour with minimal actual cooking
02 -
  • The rice must be completely cooled before mixing, otherwise it will melt the watermelon and turn everything mushy
  • Do not skip salting the shallots the second they come out of the hot oil
  • The dressing can be made a day ahead, but only dress the salad right before serving
03 -
  • Pat the watermelon cubes dry with paper towels before mixing to prevent the salad from becoming watery
  • Make double the crispy shallots because everyone will pick them off the top

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