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Quick, Simple and BEST Rice Salad Recipe

best rice salad black bowl with rice salad next to black plate with two corn kernels, and by a vase featuring one frangipani flower and leaf

This really is the best rice salad recipe – super-simple to whip up and perfect for entertaining, family dinners and a great lunch box filler too. You’ll want to add this recipe to your repertoire, for sure.

best rice salad black bowl with rice salad next to black plate with two corn kernels, and by a vase featuring one frangipani flower and leaf

Ingredients List:

  • 2 cups (400 grams) uncooked rice
  • 4 cups vegetable or chicken stock
  • 1 red capsicum
  • 1 bunch shallots
  • 2 large carrots
  • 1 x 420g tin sweet corn kernels (or use fresh if you prefer)
  • Soy sauce for dressing

Best Rice Salad Directions:

  • Cook rice in preferred stock (I use a rice cooker to do this, but however you normally prepare rice is fine)
  • Set cooked rice aside to cool – don’t rinse, you want rice to remain a little sticky.
  • Prepare vegetables: drain corn kernels, peel and grate carrot, finely slice shallots (set some aside for garnish if you wish), finely dice capsicum.
  • Once rice has cooled to room temperature, combine rice and vegetables together, adding a generous sloosh – technical term 😉 – of soy sauce to taste.
  • Stir well, and serve.

best rice salad black bowl with rice salad next to black plate with two corn kernels, and by a vase featuring one frangipani flower and leaf

The Nitty Gritty:

  • You can use either brown or white rice for this recipe. Whatever you have in the pantry.
  • As a salad this keeps and transports really well, making it perfect to take along for bbqs and picnics.
  • We usually have this with asian marinated salmon or chicken. It’s great with the sticky sauce.
  • Sealed well, this keeps for several days in the fridge making it a great lunch box filler. My kids enjoy it mixed through with a tin of tuna and/or some avocado.

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