Indian-Style Rice Salad
- Total Time
- 30 to 60 minutes, depending on the type of rice
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2cups brown or white basmati rice
- Salt and freshly ground black pepper
- ¼cup chopped scallion
- ¾cup cubed cooked potato
- ¾cup cooked cauliflower florets
- ¾cup cooked green peas
- ½cup coconut milk, or more as needed
- 3tablespoons rice wine vinegar, or more to taste
- 1tablespoon curry powder, or to taste
- 1jalapeño or other hot fresh chile, stemmed, seeded and minced, or to taste, optional
- ½cup chopped fresh cilantro
Nutritional analysis per serving (6 servings)
277 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Whether authentically/technically Indian or not (why quibble?) this is a yummy side dish - we gobbled it up. I plan to make a batch for work day lunches with some added protein tossed in - chickpeas or chicken.
This sounds amazing, I know I will love this. I eat rice like a fiend. But I don't see the point of cooking the rice in loads of water, as if it were pasta - just follow the instructions on the bag and it comes out perfect. Then you don't have to drain and rinse. Seriously, why would you create more work for yourself if it's going to taste just the same?
I find it doesn't come out the same- if you cook it in the normal way, it sticks together with starch unless you spend time rinsing it off first. Plus, you have to watch it, depending on your stove- it's harder to get it perfect every time. This is especially true for those of us that have ancient gas burners and use brown rice for literally everything. So if you do it this way, you save rinsing, babysitting, and the risk of scorching or sticking.
Mid. I did not love the dressing--it was a bad combination of flavors. I did not use all of it because that would have made this a very wet dish. I used extra vegetables, and it still seemed like it needed more. I might make it again with a different dressing.
For anyone skeptical about cooking rice like pasta, there's an added benefit -- a quick online search on 'arsenic in rice' will fill you in.
Super delicious and pretty easy to throw together. I did 1.5 cups basmati rice and doubled the emulsion like someone suggested and so glad I did! I paired this with some saag paneer and butter chicken other friends made. However love another person’s idea to make this a lunch + add a protein.
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