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Rice Salad

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This Rice Salad recipe originally used brown rice however having tried it using white Basmati rice we found that we preferred it this way. You may also like to try a plain easy cook rice, we found Sainsbury's Easy Cook ok but it does take a lot of cooking! If you do want to use brown rice to get a slightly more nutty flavour, make sure that you cook it for long enough, perhaps 20 minutes or more before it is sufficiently tender. This dish can be served as part of a meal, a starter or just on its own as a snack.


Ingredients for 4 large servings:

  • 250g (8 oz) Basmati rice, or brown rice, see note above

  • 1 tsp salt

  • 3 spring onions, finely chopped

  • 1 red pepper, chopped into 5mm squares

  • 50g (2oz) raisins, chopped

  • 50g (2oz) roasted cashew nuts, chopped

  • 2 heaped tablespoons finely chopped parsley

  • approx. 5 (75ml) tablespoons of soy dressing as below

For the Dressing:

  • 3 tablespoons (45ml) olive oil, preferably extra virgin

  • 1 tablespoon (15ml) dark soy sauce

  • 2 teaspoons (10ml) lemon juice

  • 1 clove garlic crushed to a pulp

  • 1cm cube fresh root ginger very finely chopped or grated

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 drip of Tabasco Sauce (optional)



Wash the rice thoroughly and then soak for 10 - 15 minutes. Drain. Whilst soaking, bring a large pan of water to the boil and add the rice. Bring back to the boil and cook rice until tender but not sticky, check frequently. What you want is separate grains with a slight "bite" rather than a glutinous mass but the rice must be cooked. Allow extra time if using brown rice.

When cooked, drain the rice and rinse thoroughly in cold water. Allow rice to stand until cool.

Prepare the other ingredients. When roasting the cashews make sure that they brown evenly and do not burn.
Mix the dressing by putting all the ingredients in a screw top jar and shaking thoroughly to mix.
Put all the ingredients except the dressing into a bowl and mix thoroughly making sure that the rice is not broken down. When ready to serve, pour over half the dressing, mix again, then pour over the rest.
Mix in the parsley garnish and serve.

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Updated 4/12/2008