Best Cold Rice Salad Recipes

COLD RICE SALAD

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 NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS

Steps:

• Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
• Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
• Do Ahead
• Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

COLD RICE SALAD

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.

COLD WILD RICE SALAD

Steps:

• Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
• While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
• Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
• Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
• Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
• Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

COLD ASIAN BROWN RICE SALAD

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

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.

COLD RICE-VEGETABLE SALAD

Steps:

• Combine rice and vegetables in a large bowl.
• Combine remaining ingredients and mix with rice and vegetables.
• Chill.

COLD CUCUMBER SOUP WITH RICE-AND- LAMB SALAD

Steps:

• To make the lamb, bring it to room temperature. Whisk together all the marinade ingredients and pour over the lamb, turning it to coat evenly. Refrigerate for 2 hours, turning frequently. Grill over hot coals until medium rare and chill.
• To make the soup, puree 5 cucumbers, the garlic, scallion, almonds, chili pepper, cilantro, coriander seeds, bread crumbs and lemon zest in a food processor in batches until smooth. place in a bowl and stir in the buttermilk, milk, pepper and onion. Mince the remaining cucumber and stir into the soup. Season to taste with salt and pepper and chill.
• To prepare the salad, place the vinegar, salt, pepper, mustard and ginger in a bowl. Whisk in the sesame oil and then the vegetable oil. Add the lamb, rice, pistachios and apricots and toss well. Add the parsley and toss. Chill.
• Ladle the soup into 6 bowls, add some lamb salad and garnish with mint.

COLD WILD RICE SALAD

Steps:

• In a heavy medium-size saucepan, place rice, water, and salt. Bring the rice to a boil. Reduce heat, cover, and simmer 45 minutes. Drain the rice and return to heat to dry, stir with a fork. In a large salad bowl, you combine the rice, tomatoes, chili, bell pepper, scallions, cheese and minced cilantro. Cover and refrigerate until chilled. Garnish with cilantro sprigs just before serving.

COLD RICE SALAD

Steps:

• Make rice according to package directions, OMITTING butter. Let cool completly.
• Add chopped artichoke hearts, green onions, pimento olives and bell pepper.
• Make dressing by mixing mayonnaise, reserved marinade and curry powder.
• Fold into rice mixture and chill completly before serving.

JUNIOR LEAGUE COLD RICE SALAD:

Steps:

• Cook rice in stock until tender. Mix cooled rice, greenery, and about 1 1/2 cups of dressing at first to judge the consistency, then add more if you like! Will serve 12 easily, doubles beautifully.

WILD RICE SALAD-COLD

Steps:

• Cook the rice according to package directions(and then add about 10 minutes longer) Make sure it is soft.
• Drain and cool.
• Cook chicken breasts either in water or you can bake them. (About 15-20 minutes). I cut the chicken in to bit sizes and boil. Most pieces float when they are done.
• Cut sliced water chestnuts into small pieces.
• Drain mandarin oranges.
• Mix all together with mayo. Use enough mayo to cover everything. Sorry I don't remember how much mayo exactly. After refrigerating you may need to add a bit more. It soaks into the rice.
• Most of this recipe is to taste. How much you like of something.
• Refrigerate until cold or overnight.
• Cashews-mix in just before serving--whole cashews are the best. Put in how many you like. I usually put in 3/4 a can. The cashews are a very important part of this recipe. They add the salt and crunch to this recipe.

COLD RICE NOODLE SALAD WITH PINEAPPLE DRESSING

Steps:

• Bring a large pot of water to a boil.
• Make dressing: Combine all ingredients in a blender or food processor and mix until well blended (can be made up to 4 days in advance refrigerated).
• Place your rice noodles into a large bowl and pour your boiling water over them.
• Stir to separate and immerse noodles and let soak for 5 minutes.
• Drain, rinse under cold water, and drain again.
• Return noodles to bowl and coat with the 2 tsp of vegetable oil.
• Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles.
• Add 1/2 of the pineapple dressing, tossing to coat.
• Sprinkle with remaining cilantro and mint.
• Garnish with lime.
• Serve remaining dressing separately.

COLD RICE SALAD

Steps:

• cook rice accordingly to package directions. let cool at room temp. cut cucomber, onion, and tomatoe, set aside. chop basil, and parsley set aside. mix all ingridients together and chill in refrigerator for an hour...DO NOT ADD OLIVE OIL YET. take from fridge fifteen minutes before serving and add salt, pepper, and olive oit..toss and serve chilled.