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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.)



  • 1 ½ to 2 cups brown or white basmati rice
  • Salt and freshly ground black pepper
  • ¼ cup chopped scallion
  • ¾ cup cubed cooked potato
  • ¾ cup cooked cauliflowerflorets
  • ¾ cup cooked green peas
  • ½ cup coconut milk, or more as needed
  • 3 tablespoons rice wine vinegar, or more to taste
  • 1 tablespoon curry powder, or to taste
  • 1 jalapeño or other hot fresh chile, stemmed, seeded and minced, or to taste, optional
  • ½ cup chopped fresh cilantro


  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.
  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.
  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.



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