Garlic Shrimp Scampi, Two Scoops Rice and Macaroni Salad

Ingredients

• 1.5 cup Calrose Rice (This short-grain rice is essential for the classic sticky texture.)
• 2 cup Water (Use cold, fresh water.)
• 0.5 tsp Salt (Optional, for seasoning.)

Instructions

1. 1

   Rinse the Rice

   • Place the Calrose rice in a medium bowl and cover with cold water.
   • Gently swirl the rice with your fingers to release the excess starch. The water will become cloudy.
   • Carefully pour out the cloudy water, using your hand to keep the rice from spilling.
   • Repeat this rinsing process 3 to 4 more times, until the water runs mostly clear. Drain the rice completely in a fine-mesh sieve for a minute.
2. 2

   Cook the Rice

   • Transfer the thoroughly rinsed rice to a medium saucepan with a tight-fitting lid.
   • Add 2 cups of fresh water and the optional salt.
   • Place the saucepan over medium-high heat and bring to a rolling boil.
   • Once boiling, give the rice one quick, gentle stir with a spoon or chopsticks to prevent sticking.
   • Immediately reduce the heat to the lowest possible setting, cover the pot tightly, and let it simmer for 18 minutes. Do not lift the lid during this time.
3. 3

   Rest the Rice

   • After 18 minutes, turn off the heat completely but leave the saucepan on the warm burner.
   • Let the rice stand, still covered, for an additional 10 minutes. This step is crucial as it allows the rice to finish steaming and absorb any remaining moisture, resulting in a fluffy texture.
4. 4

   Fluff and Serve

   • After the resting period, remove the lid.
   • Use a rice paddle or a fork to gently fluff the rice, lifting and turning it from the bottom to the top to separate the grains.
   • For the authentic Hawaiian plate lunch experience, use a standard ice cream scoop to serve two scoops of rice per plate.

Ingredients

• 1 lb elbow macaroni (About 4 cups dry)
• 1 tbsp salt (For boiling pasta water)
• 1.5 cup mayonnaise (Use full-fat for the best creamy texture)
• 3 stalks celery (Finely chopped)
• 1 medium red onion (Finely diced)
• 1 medium red bell pepper (Finely diced)
• 4 large hard-boiled eggs (Peeled and chopped)
• 3 tbsp white vinegar (Apple cider vinegar can also be used)
• 2 tbsp dijon mustard
• 1 tbsp granulated sugar (Balances the acidity)
• 0.5 tsp black pepper (Freshly ground is best)
• 0.5 tsp paprika (For garnish)

Instructions

1. 1

   Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.

2. 2

   Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.

3. 3

   Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.

4. 4

   Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.

5. 5

   Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.