Best 4 Cold Rice Salad Recipes

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Indulge in a refreshing and flavorful Cold Rice Salad, a vibrant medley of textures and tastes that will tantalize your palate. This delectable dish combines perfectly cooked rice with an assortment of crisp vegetables, succulent fruits, savory herbs, and a zesty dressing, resulting in a symphony of flavors and colors. From the classic and tangy Lemon-Herb Dressing to the creamy and piquant Avocado Dressing, each recipe offers a unique twist on this versatile salad. Whether you prefer the simplicity of a basic vinaigrette or the richness of a mayonnaise-based dressing, there's a recipe here to suit every taste preference. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COLD RICE SALAD



Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

COLD RICE SALAD



Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
ΒΌ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  • Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

COLD ASIAN BROWN RICE SALAD



Cold Asian Brown Rice Salad image

I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)

Provided by kda949

Categories     Brown Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups brown rice (measured uncooked)
1 large carrot, grated
3 tablespoons chopped cilantro
1/2 cup dry roasted peanuts, chopped
3 green onions, diced small
1/4 cup vegetable oil
2 tablespoons lime juice
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon toasted sesame oil
salt and pepper

Steps:

  • Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
  • Meanwhile, prepare dressing and veggies.
  • Toss rice with dressing and cool in fridge.
  • Once cooled, add veggies and toss.
  • If not serving right away, reserve peanuts until just before serving so they will not get soggy.
  • Serve cold.

COLD WILD RICE & ORZO SALAD



Cold Wild Rice & Orzo Salad image

Had a similar salad at a restaurant, and reconstructed from memory. You may need or want more salad dressing and don't be afraid to add extra almonds for more crunch! You can play around with the ingredient quantities as well.

Provided by Chuck Steak

Categories     Rice

Time 40m

Yield 6 cups

Number Of Ingredients 18

1 cup dry instant wild rice
1/2 cup dry instant rice
1 chicken bouillon cube
1 cup dry orzo pasta
1 red pepper, chopped
1/2 yellow pepper, chopped
1/2 red onion, chopped
1/2-1 cup fresh cilantro, finely chopped
1/2 cup slivered almonds (or more to taste)
1/2 teaspoon kosher salt
1/4-1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, fresh preferred
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon celery salt
1/8 teaspoon black pepper
balsamic vinegar

Steps:

  • I cook both the instant wild and white rice together in a rice cooker along with the chicken bouillion cube til done.
  • Let cool or chill in the fridge.
  • Cook orzo according to package directions and drain with cold water.
  • Once rice and orzo are both somewhat cool, mix together and add the chopped peppers, onion, chopped cilantro, almonds,& salt.
  • In a separate small container, mix the oil, red wine vinegar, lemon juice and spices.
  • I've been making this salad dressing so long, I'm estimating the amounts, so adjust to taste.
  • Pour over rice salad, mix thoroughly, add more salt if needed and splash with Balsamic vinegar to taste.
  • Salad is best if chilled for at least an hour or two before serving to blend flavors.

Tips:

  • Use leftover rice that has been chilled for the best results.
  • To add more flavor and crunch to the salad, consider grilling or roasting some of the vegetables before adding them.
  • Feel free to add other ingredients to the salad, such as cooked protein (such as chicken or shrimp), nuts, or seeds.
  • For a more flavorful dressing, try using a combination of olive oil, vinegar, and herbs.
  • If you are making the salad ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Cold rice salad is a refreshing and delicious dish that is perfect for summer gatherings. It is also a great way to use up leftover rice. With so many different variations, there is sure to be a cold rice salad recipe that everyone will enjoy.

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