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40 satisfying rice salads

Hearty ideas for lunch and dinner.
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Whether you serve it warm or cool, rice is a brilliant addition to a salad. If you opt for brown or wild rice, you’ll get a slow-releasing, lower GI carbohydrate, or throw in some easy-to-digest white rice as a nice way to bulk up your dish.

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These work just as well as a tasty side dish at your next party or festive gathering as they do for a tasty and satisfying lunch at work.

For some healthy ways to add more rice into your salads, take a flick through our recipes. From our Japanese inspired ‘sushi’ salads, to our Indian-style curried rice and cashews, these dishes are the perfect way to take lunch to the next level.

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Wild rice and chorizo salad
Quick & Easy
September 30, 2011

Wild rice and chorizo salad

It may seem like a lot of dressing, but the rice will soak it all up. Note
By Women's Weekly Food
beef and rice salad
Quick & Easy
June 30, 2011

Beef and rice salad

This healthy and filling warm beef and rice salad packs a punch with a chilli soy dressing and crisp vegetables. It makes a great lunch, and packs well if you’re looking for something to pop in a lunch box.
By Women's Weekly Food
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crunchy asian rice salad
Quick & Easy
October 31, 2009

Crunchy asian rice salad

sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note
By Women's Weekly Food
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rainbow rice salad
Quick & Easy
February 28, 1975

Rainbow rice salad

Use any rice you like for this recipe, just make sure it’s cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble […]
By Women's Weekly Food
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SMOKEDTROUT AND BROWN RICE SALAD
Quick & Easy
January 31, 1975

Smoked trout and brown rice salad

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to blanch the brussels sprout leaves. You need to plunge the leaves into iced water, so make sure you have some on hand. You could also use a portion of cold-smoked, boneless trout, if you prefer. Note
By Women's Weekly Food

Test Kitchen tips for cooking rice

Cooking rice is an important skill to master. Luckily, the Test Kitchen has had decades to perfect our fail-proof process. Follow these instructions for how to cook white rice perfectly, including a helpful breakdown on the different types of white rice. We also have detailed instructions for how to cook rice in the microwave.

Alternatively, invest in a rice cooker (see note below). They make it simple to achieve fluffy rice every time.

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The best rice cookers

Rice cookers are one of the ultimate appliances for convenience. They make cooking restaurant-quality rice at home simple and fuss-free. Additionally, they’re great to use for when you’re batch cooking for the week ahead. See our picks of the best rice cookers.

Leftover rice recipes

The Test Kitchen has plenty of creative ways to use up leftover rice that go beyond the classic fried rice (though we love a fried rice, too).

Explore our collection of exciting ways to use up leftover rice. This 22-recipe collection includes stuffed vine leaves, a creative teriyaki chicken burger, and sticky coconut rice balls.

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