This delightfully textural side dish is inspired by Thai crispy rice
salad, with its punchy lime juice dressing and shower of herbs, and
is a great way to use up any excess of zucchini hanging out in your
crisper. Don’t be tempted to skip the rice flour as it coats each grain
of rice to promote quick and even crisping without the need for a
deep pot of oil. Day-old cold rice works best, but if you don’t have any
leftovers on hand, spread just-cooked rice out on a baking sheet
and chill, uncovered, until cool, then proceed with recipe as written.

Zucchini With Crispy Rice and Lime
By KENDRA VACULIN
Total time
35 minutes
Serves
4-6