Anura's Pearls Recipe

Rinse and cook rice

Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs nearly clear (about 1–2 minutes). Drain thoroughly.

Combine the rinsed rice, 330 ml water and 1/2 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer for 12–14 minutes, or until water is absorbed and rice is tender.

Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and stir in 1 tbsp unsalted butter until melted and evenly distributed. Transfer rice to a shallow bowl to cool slightly while preparing the dressing.

Make the dressing

In a small bowl whisk together 120 ml coconut milk, 2 tbsp lime juice, 1 tbsp light soy sauce, 1 tbsp honey, 1 tsp grated ginger, 1 tsp minced garlic, 1/4 tsp chili flakes, 1/2 tsp sesame oil, 1 tsp rice vinegar and 1/2 tsp fish sauce (if using). Taste and adjust acidity or saltiness: add more lime for brightness, more honey for sweetness, or more soy/fish sauce for salt.

Reserve about 2 tablespoons of the dressing for drizzling at the end. Allow the remaining dressing to sit 3–5 minutes so flavors meld.

Prepare vegetables

While the rice cooks, place 1 cup shelled edamame (briefly blanched and cooled if frozen), 1/2 cup small-diced cucumber, 2 tbsp thinly sliced green onion, 2 tbsp chopped cilantro and 1 tbsp chopped mint in a mixing bowl.

Pour the dressing (the portion not reserved) over the vegetables and toss gently to coat. Let the mixture sit 2–3 minutes so the flavors marry; the cucumber will take on a light pickled brightness.

Combine rice and mix

Fold the dressed vegetable-herb mix into the slightly warm fluffed rice, combining gently so the rice remains pearl-like and separate. Adjust seasoning with additional salt or soy sauce if needed.

Transfer Anura's Pearls to serving bowls or a shallow platter. Sprinkle 1 tsp toasted sesame seeds and 2 tbsp crushed roasted peanuts over the top. Add microgreens or baby herbs if using.

Drizzle the reserved 2 tablespoons of dressing over each serving and finish with lime wedges at the side for extra brightness. Serve warm or at room temperature.