INDIAN-STYLE RICE SALAD
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice - even from Chinese takeout restaurants - is close to ideal for fried rice, it doesn't work nearly as well as fresh-cooked rice for salads.)
Provided by Mark Bittman
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
- Combine black pepper, coconut milk, rice wine vinegar and curry powder in a blender and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt, or pepper, if needed.
- Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in chile, if using, and cilantro, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 1 gram, Carbohydrate 51 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 320 milligrams, Sugar 2 grams
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Baij Sowe
[email protected]I would not recommend this recipe to anyone looking for a flavorful and refreshing rice salad.
Sipps Swagger
[email protected]I followed the recipe exactly but the salad turned out too dry.
Shahin Sheikh
[email protected]The dressing is a bit too heavy for my liking.
Dawn Ross
[email protected]This salad is a bit too bland for my taste.
Sumaiya Kona
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy rice salad.
Angel Bueaty
[email protected]This is a great recipe for a healthy and flavorful side dish.
Brad Kelly
[email protected]I made this salad for a work potluck and it was gone in minutes. Everyone loved it!
magic keys
[email protected]This salad is a great way to get your kids to eat their vegetables.
Pamela Hopkins
[email protected]The dressing is amazing! It is tangy, creamy, and perfectly complements the rice and vegetables.
Taliah Gill
[email protected]I added some chopped cucumber and red bell pepper to the salad for extra crunch and color.
Rene Hinojosa
[email protected]I used brown rice instead of white rice and it was still very good. The salad is also very versatile and can be customized to your own liking.
Sarah Schweidler
[email protected]I followed the recipe exactly and the salad turned out perfect. Will definitely make it again.
Jocelyn Armstrong
[email protected]This is one of my favorite rice salad recipes. It is so easy to make and always turns out delicious.
MD Hridoy Hossain
[email protected]I made this salad for a party last weekend and it was a huge hit! Everyone loved the unique flavors and textures.
Joy Naidu
[email protected]This Indian-style rice salad is a delicious and refreshing dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover rice.