Easy Rice Salad Recipe (with pictures)
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Here is a great, quick and easy recipe for a rice salad dish. It can be a great addition to any family meal or party, especially in the hot summer months.
Easy Rice Salad
It’s me, Barbara. I’m back with another easy side dish to serve a crowd. Whether you’re cooking for a potluck, family gathering, or one of those big holiday parties at Thanksgiving, Christmas or Easter, this classic rice salad makes a huge portion.
I think rice salad is particularly good on a hot summer day. I, personally, do not want a big hot meal that will leave me full and sweaty. Instead, feed me a simple sandwich and a light side dish, just like this one.
Ingredient List
- Uncle Ben’s Converted Rice (long grain rice)
- Celery, thinly sliced
- White onion, sliced
- Scallions, chopped
- Red bell pepper, diced
- Fresh Parsley, chopped
- Fresh mint, chopped
- White wine vinegar
- Lemon Juice
- Mayonnaise
- Sour cream
- Olive oil
- Salt and black pepper
How to make rice salad?
Step By Step Instructions
- Cook white rice in a medium saucepan according to the instructions on the box.
- Pour onto a large sheet pan to allow to cool.
- Once cooled, put in a large bowl with celery, onion, scallions, bell pepper, parsley and mint. Fold together.
- In a small bowl, stir vinegar, lemon juice, mayo and sour cream.
- Slowly whisk in olive oil until smooth.
- Add salt and pepper, to taste.
- Toss the creamy dressing with the rice mixture.
- Cover and refrigerate for at least 4 hours.
- Toss again before serving.
Storage Instructions
Store in an airtight container or cover bowl tightly with plastic wrap. Store in the refrigerator for up to 3 to 5 days.
Cold Rice Salad
I’m used to making all types of salads, but this is actually the first cold rice salad that I’ve conquered. I found the recipe in The Frugal Gourmet Whole Family Cook Book.
It’s super easy to make, and quite honestly, I couldn’t believe how big of a bowl it made. I could feed so many people on this easy rice salad recipe.
The salad is basically a mixture of your favorite vegetables, fresh herbs, long grain rice, coated in a tasty, homemade vinaigrette.
With that being said, it’s super simple to customize this recipe your own tastes. Sub in your favorite veggies and herbs. Cucumbers, tomatoes and fresh basil would be tasty, as would the addition of olives. Another option would be to nuts such as slivered almonds over top before serving for a bit of crunch.
Recipe FAQs
- Use a long grain rice such as Uncle Ben’s. The original recipe called for Uncle Ben’s converted rice. Follow the instructions on the box.
- Be sure to let the rice cool before mixing with the other ingredients. You don’t want the fresh herbs to wilt.
- The flavors meld and get better as it sits in the refrigerator. Let marinate for a minimum of 4 hours. It can be made the night before.
- Serve as a side dish or make it the main course by serving in lettuce cups.
- Check out our Amazon Store for our favorite pantry and kitchen items.
What is Uncle Ben’s Converted Rice?
If your recipe calls for Uncle Ben’s Converted Rice, use a box of regular long grain rice. Just be sure you don’t get a box of instant rice.
Is rice salad served cold or hot?
Rice salad is typically served as a cold side dish. It usually has a creamy vinaigrette dressing that marinates into the rice and vegetables as it rests in the refrigerator.
Can rice salad be made ahead?
Cold rice salad is actually ideally made ahead of time. That’s because, you want to give the rice adequate time to absorb the dressing. Make rice salad a minimum 4 hours before serving. This also makes it a great recipe to use when meal-prepping for the week.
Recipe Variations
- Use brown rice or basmati rice instead of white rice.
- Substitute fresh lime juice for fresh lemon juice.
- Swap in any of your favorite fresh vegetables including tomatoes, cucumbers, corn, etc.
- Any fresh herbs could be used (basil, thyme, cilantro, etc.).
- Feta cheese and olives would be a good Greek salad option.
- Any type of vinegar could be substituted in for white wine vinegar.
- Nuts add a great crunch.
- Red onion adds a great pop of color instead of white onions.
- Add a protein such as cooked chicken to make this a full meal.
Easy Salad Side Dishes
Easy Rice Salad Recipe
Ingredients
- 2 cups raw, long grain white rice
- 1 1/2 cups celery, sliced thin
- 3/4 cups onion, sliced thin
- 1 large bunch scallions, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 2 Tablespoons fresh mint, chopped
Dressing
- 1 Tablespoon white wine vinegar
- 2 Tablespoons lemon juice
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup olive oil
- salt and black pepper, to taste
Instructions
- Cook long grain white rice according to package instructions.
- Place on a large sheet pan to cool.
- In a large bowl, combine cooled rice, celery, onions, scallions, red bell pepper and herbs.
- In a small bowl, stir together vinegar, lemon juice, mayo and sour cream. Slowly add olive oil while whisking. Add salt and black pepper, to taste.
- Combine to rice mixture with the dressing.
- Place lid on bowl or cover tightly with plastic wrap. Refrigerate for a minimum of 4 hours before serving.
Notes
-
- Use a long grain rice such as Uncle Ben’s. The original recipe called for Uncle Ben’s converted rice. Follow the instructions on the box.
-
- Be sure to let the rice cool before mixing with the other ingredients. You don’t want the fresh herbs to wilt.
-
- The flavors meld and get better as it sits in the refrigerator. Let marinate for a minimum of 4 hours. It can be made the night before.
-
- Serve as a side dish or make it the main course by serving in lettuce cups.
- Please note that the carb counts, calorie counts and nutritional information vary greatly depending on the ingredients you use. The nutritional information below is auto-calculated and should NOT be used for specific dietary needs.
Nutrition
