Rice salad (easy and quick)
Rice salad is the perfect recipe to take on a picnic! Very easy to make, it will be just as simple to slip it into a Tupperware to take anywhere with you. A perfect idea to keep in mind when you're short on inspiration for your packed lunches at work. On top of that, this recipe is also anti-waste. Got leftover rice lying around in the fridge? After adding some raw vegetables and pieces of ham/tuna, all you need is a homemade vinaigrette to finish it off ;-)
Ingredients
For the sauce:
Preparation
Cook the rice for 12 minutes in salted boiling water, then let it cool (or rinse under cold water). Add the chopped onion and diced tomatoes.
Add the sliced pickles, corn, and crumbled tuna.
For the sauce:
Mix all the ingredients together to achieve a smooth sauce.
Pour the sauce into the rice salad and mix well until combined.
And there you have it, your rice salad is ready!
Observations
What to serve with rice salad?
Rice salad can stand alone, but it goes very well with grilled meats, cold fish, roast chicken, hard-boiled eggs, or even a savory tart. In summer, it makes an excellent main course for a light and complete meal.
How to prevent rice salad from sticking?
To prevent rice from sticking in a mixed salad:
- Rinse it under cold water after cooking to remove the starch.
- Drain it well and let it cool flat.
You can add a drizzle of olive oil to prevent it from clumping.
Is rice salad high in calories?
It all depends on the ingredients! A classic rice salad with vegetables, tuna, corn, or hard-boiled eggs is still reasonably high in calories. On the other hand, additions like cheese, mayonnaise, or cold cuts can increase calorie intake. For a lighter version, opt for a vinaigrette made with lemon, olive oil, and fresh herbs.
What can you put in a rice salad?
Rice salad is extremely versatile. You can add:
- Crunchy vegetables (cucumber, peppers, radishes, cherry tomatoes)
- Protein (tuna, eggs, ham, chicken, feta)
- Fresh herbs (parsley, basil, chives)
- Olives, corn, pickles
The idea is to play with colors, textures, and flavors!
How much rice per person for a rice salad?
Plan on about 2 ounces (60 grams) to 2.8 ounces (80 grams) of uncooked rice per person, or 5.2 ounces (150 grams) to 7 ounces (200 grams) once cooked. This depends on whether the salad is served as a side dish or as a main course. For a complete meal, you can eat up to 3.5 ounces (100 grams) raw per person.
What type of rice should you choose for a rice salad?
Choose rice that holds its shape well when cooked:
- Long grain rice (basmati or Thai type)
- Parboiled rice, which doesn't stick together
- Whole grain rice for a more nutritious version
Avoid sticky rice like sushi rice or round rice.
Can you prepare a rice salad in advance?
Yes, it can be prepared the day before. Store it in the refrigerator in an airtight container. Remember to add the dressing just before serving to prevent the rice from absorbing everything and becoming dry.
Can you freeze a rice salad?
Generally, no. The rice can become mushy and the vegetables lose their crunch after thawing. It's best to keep rice salad refrigerated and consume it within 48 hours.
What dressing should I use for rice salad?
A light vinaigrette made with olive oil and lemon or vinegar is sufficient. You can also vary it with a yogurt sauce, a honey mustard sauce, or an Asian-style vinaigrette (sesame oil, soy sauce, lime).
