Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Rice Salad

4.5
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
130 min
SERVINGS
6 servings
Lunch Southern
Rice Salad
Ingredients
  • 1 cup uncooked white rice
  • 2 cups water
  • 1/2 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup wine vinegar
  • 1 teaspoon white sugar
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/2 cup toasted slivered almonds
  • 1/2 cup raisins
  • 1/2 cup mandarin orange segments, drained and coarsely chopped
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup green peas
Instructions
1
Boil a mixture of rice and water in a saucepan over extremely high heat until it reaches its boiling point. Gradually decrease the heat to a lower, more moderate level and cover the saucepan with a lid. Continue cooking until the rice has become tender and all the liquid has been absorbed, typically taking between 20 to 25 minutes.
2
Allow the cooked rice to cool down completely, stirring it occasionally as it cools. Transfer the cooled rice to a large serving container.
3
In a separate bowl, combine vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt. Use a spoon to mix these ingredients together until the sugar and salt have fully dissolved.
4
Pour this dressing over the cooled rice and mix it in thoroughly to combine.
5
Add your preferred selection of ingredients such as slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas to the rice mixture. Gently toss these ingredients together with the rice until they are evenly distributed.
6
Cover the salad and refrigerate it for at least 1 hour, or until it has chilled completely.