Rice Salad
Rice salad is a cold dish of fluffy basmati with crunchy peppers, cucumber and peas, tossed in a sharp lemon and olive oil dressing. The rice is boiled, cooled quickly and kept cold, which keeps the grains separate and the salad safe to eat. It takes about an hour from start to finish, most of it cooling time, and serves four as a side dish.
- Total
- 1 h
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 300kcal
Ingredients and swaps for rice salad
Long-grain rice gives the best result, because the grains stay separate when cold. The vegetables are flexible: sweetcorn can replace the peas, spring onions can take the place of red onion, and a small handful of chopped herbs lifts the whole bowl.
The dressing is sharp on purpose, as cold rice needs more seasoning than hot. Lime juice works instead of lemon, and a teaspoon of Dijon mustard whisked in makes it creamier.
Method for rice salad
Tap a time to start a timer.
- Cook the rice Rinse the rice in a sieve under cold running water until the water runs almost clear. Boil about 1.5 litres of water in a large saucepan, add the rice and boil for , adding the frozen peas for the last . Test a grain: it should be tender but not mushy.
- Cool the rice Drain well, then spread the rice and peas over a large baking tray in a thin layer. Leave for , until completely cold. Chill it if you are not using it within the hour.
- Chop the vegetables While the rice cools, dice the pepper, the deseeded cucumber and the red onion into small, even pieces.
- Make the dressing Whisk the olive oil, lemon juice, salt and pepper in a small bowl until combined.
- Combine Tip the cold rice and peas into a large bowl, add the vegetables and herbs, and pour over the dressing. Fold gently with a large spoon so the grains do not break. Taste and add a little more lemon or salt if needed. Serve cold.
Serving and what to prep ahead
Cook, cool and chill the rice up to a day in advance, and chop the vegetables on the day. Dress the salad shortly before serving so the vegetables stay crisp. It goes well with grilled meat at a barbecue, or on the side of a cold platter, and it packs well for a lunchbox if you keep it chilled.
To turn it into a meal, serve it with homemade chicken salad. For a hot way to use rice, there is fried rice with turkey.
Common problems and fixes for Rice Salad
- The rice is sticky and clumpy.
- It was not rinsed, or it cooked for too long. Rinse until the water is nearly clear, start tasting at 9 minutes, and spread the drained rice out on a tray straight away.
- The salad is watery.
- Cucumber seeds and wet rice release liquid. Scoop out the seeds, drain the rice well, and add the dressing just before you serve.
- The raw onion is too sharp.
- Soak the diced onion in cold water for 5 minutes, then drain it well before adding it to the salad.
Frequently asked questions about Rice Salad
How long does rice salad keep in the fridge?
Up to 24 hours, in a covered container. Cool the rice within an hour of cooking and keep the salad cold until you eat it, as rice can carry bacteria that survive cooking. Do not reheat it.
Can I make it with leftover rice?
Yes, if the rice was cooled within an hour, chilled straight away and is less than a day old. You need about 550g of cooked rice for this amount.
Which rice is best?
Basmati or another long-grain rice, because the grains stay separate. Avoid risotto and pudding rice, which turn sticky. Brown basmati works too, but it needs about 25 minutes of boiling.
What can I add to make it a main meal?
Flaked tuna, diced feta, chopped boiled eggs or cooked chicken all work. Add them after the rice has cooled, and keep the salad in the fridge until serving.
How did you like the recipe?
4.7 / 5 · 59 ratings
