Brown rice squares with coconut cashew dipping sauce are my favorite rice party trick: pressed medium-grain brown rice cut into tidy squares, served with a coconut-cashew sauce that's creamy, tangy, and a little hot. Twenty squares from one batch.
Looking for a show-stopping appetizer that will have everyone talking? These Brown Rice Squares are your answer! With a delightfully chewy texture and a to-die-for Coconut Cashew Dipping Sauce, they are a unique and satisfying bite. They’re naturally vegetarian and gluten-free, making them the perfect crowd-pleaser for your next get-together. Simple ingredients transform into an elegant and unforgettable dish!
Ingredients
• Coconut Cashew Dipping Sauce
• ½ cup / 120 ml (4.1 fl oz) reduced-fat coconut milk
• 1 Tbsp / 15 ml lime juice
• 1 tsp / 5 ml low-sodium tamari
• ½ tsp / 2.5 ml (0.1 fl oz) ground fresh chili paste (sambal oelek)
• 1 tsp / 5 ml honey, brown rice syrup or yacon syrup
• 1 tsp / 5 ml natural unflavored rice vinegar
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• 2 Tbsp / 30 ml creamy unsalted cashew butter
• Brown Rice Squares
• 2 cups / 480 ml medium-grain brown rice
• 4 cups / 950 ml water
Instructions
1. Prepare the Dipping Sauce: In a medium bowl, whisk together all sauce except for the cashew butter. Gradually add the cashew butter, whisking vigorously until the sauce is completely smooth. Cover and refrigerate until you’re ready to serve.
2. Cook the Rice: Rinse the brown rice thoroughly in a medium, heavy-bottomed saucepan. Add 4 cups / 950 ml of water and bring to a boil over high heat. Once boiling, cover the pot, reduce the heat to a simmer, and cook for 45 to 50 minutes, or until all the water is absorbed.
3. Create the Rice Binder: Remove the saucepan from the heat. Scoop out 1 cup / 240 ml of the cooked rice and place it in a food processor. Blend until it forms a smooth, sticky paste.
4. Combine and Mix: Scrape the blended rice paste back into the saucepan with the rest of the cooked rice. Stir until everything is thoroughly combined.
5. Shape the Squares: Line two 9×5-inch loaf pans with plastic wrap, leaving some overhang on the sides. Divide the rice mixture evenly between the pans. Use a wet spatula to press the rice down firmly and create a smooth, even surface.
6. Cut and Serve: Using the plastic wrap overhang, lift the compacted rice loaves from the pans and place them on a cutting board. Dip a sharp chef’s knife in warm water and cut each loaf into 10 equal squares, re-wetting the knife between cuts to prevent sticking. Arrange the rice squares on a platter and serve immediately with the chilled Coconut Cashew Dipping Sauce.
Nutritional Information
• PREP: 15 minutes | COOK: 45-50 minutes | YIELD: 20 squares
• Value per square + 1/20 of dipping sauce
• Calories: 36
• Total Fat: 1 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Protein: 1 g
• Carbohydrates: 5 g
• Fiber: 0.4 g
• Sodium: 18 mg
• Cholesterol: 0 mg
Pro Tips
• For the cleanest cuts, run your knife under hot water before each slice. The heat and moisture prevent the sticky rice from clinging to the blade.
• Make these ahead! The rice squares can be formed a day in advance. Store them in an airtight container in the refrigerator, separated by parchment paper.
• If your cashew butter is very thick, warm it for 10-15 seconds in the microwave to make it easier to whisk into a smooth, creamy sauce.
FAQ
Q: Can I make these brown rice squares vegan
A: Yes, this recipe is easily made vegan. The only non-vegan ingredient is the optional honey in the dipping sauce. Simply substitute it with an equal amount of brown rice syrup or yacon syrup as suggested in the ingredients list, or use maple syrup.
Q: Is there a substitute for cashew butter in the dipping sauce
A: Absolutely. If you have a cashew allergy or prefer a different flavor, you can substitute the cashew butter with creamy almond butter. For a nut-free version, try using tahini (sesame seed paste) or sunflower seed butter for a similarly rich and creamy texture.
Q: How should I store leftover rice squares and sauce
A: Store the brown rice squares and the dipping sauce in separate airtight containers in the refrigerator. To prevent the squares from sticking together, place a small piece of parchment paper between them. The squares will last for up to 3 days and the sauce for up to 5 days.
Q: Can I use a different type of rice for this recipe
A: Medium-grain brown rice is recommended for its starch content, which helps the squares hold their shape while providing a chewy texture. You could use short-grain brown rice for an even stickier result. Long-grain brown rice is less starchy and may result in squares that are more likely to crumble.
More Recipes You’ll Love
- Grilled Asparagus Tacos with Italian Black-Eyed Pea Salsa
- Creamy Chipotle White Bean Dip
- Mediterranean Braised Giant Lima Beans in Tomato Sauce
Brown Rice Squares with Coconut Cashew Dipping Sauce
Ingredients
Method
- Prepare the Dipping Sauce: In a medium bowl, whisk together all sauce except for the cashew butter. Gradually add the cashew butter, whisking vigorously until the sauce is completely smooth.
- Cover and refrigerate until you're ready to serve.
- Cook the Rice: Rinse the brown rice thoroughly in a medium, heavy-bottomed saucepan.
- Add 4 cups / 950 ml of water and bring to a boil over high heat.
- Once boiling, cover the pot, reduce the heat to a simmer, and cook for 45 to 50 minutes, or until all the water is absorbed.
- Create the Rice Binder: Remove the saucepan from the heat. Scoop out 1 cup / 240 ml of the cooked rice and place it in a food processor.
- Blend until it forms a smooth, sticky paste.
- Combine and Mix: Scrape the blended rice paste back into the saucepan with the rest of the cooked rice.
- Stir until everything is thoroughly combined.
- Shape the Squares: Line two 9x5-inch loaf pans with plastic wrap, leaving some overhang on the sides.
- Divide the rice mixture evenly between the pans. Use a wet spatula to press the rice down firmly and create a smooth, even surface.
- Cut and Serve: Using the plastic wrap overhang, lift the compacted rice loaves from the pans and place them on a cutting board.
- Dip a sharp chef's knife in warm water and cut each loaf into 10 equal squares, re-wetting the knife between cuts to prevent sticking.
- Arrange the rice squares on a platter and serve immediately with the chilled Coconut Cashew Dipping Sauce.
