By Mark Bittman
- Total Time
- 30 to 60 minutes, depending on the type of rice
- Rating
- 4(234)
- Notes
- Read community notes
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice — even from Chinese takeout restaurants — is close to ideal for fried rice, it doesn’t work nearly as well as fresh-cooked rice for salads.)
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Ingredients
Yield:4 to 8 servings
- 1½ to 2cups brown or white basmati rice
- Salt and freshly ground black pepper
- ¼cup chopped scallion
- ¾cup cubed cooked potato
- ¾cup cooked cauliflower florets
- ¾cup cooked green peas
- ½cup coconut milk, or more as needed
- 3tablespoons rice wine vinegar, or more to taste
- 1tablespoon curry powder, or to taste
- 1jalapeño or other hot fresh chile, stemmed, seeded and minced, or to taste, optional
- ½cup chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
277 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cook rice in abundant salted water, as you would pasta, until it’s just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
Step
2
Combine black pepper, coconut milk, rice wine vinegar and curry powder in a blender and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt, or pepper, if needed.
Step
3
Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in chile, if using, and cilantro, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.
Ratings
4
out of 5
234
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Cooking Notes
Rebecca
Whether authentically/technically Indian or not (why quibble?) this is a yummy side dish - we gobbled it up. I plan to make a batch for work day lunches with some added protein tossed in - chickpeas or chicken.
Mitch
So what!!? It is delicious
Diana
This sounds amazing, I know I will love this. I eat rice like a fiend. But I don't see the point of cooking the rice in loads of water, as if it were pasta - just follow the instructions on the bag and it comes out perfect. Then you don't have to drain and rinse. Seriously, why would you create more work for yourself if it's going to taste just the same?
Rabin
Read it properly 'Indian-style ' The same way Indians add spices to their lamb chops, pour chilli sauce on their chips etc etc
Asha
This is not an Indian salad in any way, shape or form.
petey tonei
Coconut milk...curry powder....this is more Singaporean or Thai or South East Asian than Indian style salad. South East Asian cuisine, from Indonesia to Malaysia to Singapore..to Thailand, Kampuchea to Laos..were all influenced by Indian spices and cuisine, at some point in time or the other.
Maria
I find it doesn't come out the same- if you cook it in the normal way, it sticks together with starch unless you spend time rinsing it off first. Plus, you have to watch it, depending on your stove- it's harder to get it perfect every time. This is especially true for those of us that have ancient gas burners and use brown rice for literally everything. So if you do it this way, you save rinsing, babysitting, and the risk of scorching or sticking.
Eryn Hales
Super delicious and pretty easy to throw together. I did 1.5 cups basmati rice and doubled the emulsion like someone suggested and so glad I did! I paired this with some saag paneer and butter chicken other friends made. However love another person’s idea to make this a lunch + add a protein.
Katherine
Caution: don't use Trader Joe's coconut milk! It has no additives like other brands. Nice idea, but apparently that guar gum is essential, as my dressing curdled into a nasty glob in the blender. I dumped it and headed out to the store for a different brand, which worked fine. Very tasty salad!
HEW
This was good, hearty side that was something different. Followed exactly but did add more curry
Ali
This was a hit pool party side! I roasted the cauliflower and pan-fried yellow potatoes with cumin. It worked really well, but didn't need as much of the dressing. I didn't get hung up on whether this dish was authentically Indian, just really appreciated all of the flavors and textures. It was my first rice salad. So nice!
cmpollard
Underwhelming.
kate Fitz
2 bags of cauliflower rice
Lots of peas
Double the dressing
shirley
what can you substitute for Coconut milk?
Diana
This sounds amazing, I know I will love this. I eat rice like a fiend. But I don't see the point of cooking the rice in loads of water, as if it were pasta - just follow the instructions on the bag and it comes out perfect. Then you don't have to drain and rinse. Seriously, why would you create more work for yourself if it's going to taste just the same?
Maria
I find it doesn't come out the same- if you cook it in the normal way, it sticks together with starch unless you spend time rinsing it off first. Plus, you have to watch it, depending on your stove- it's harder to get it perfect every time. This is especially true for those of us that have ancient gas burners and use brown rice for literally everything. So if you do it this way, you save rinsing, babysitting, and the risk of scorching or sticking.
Rebecca
Whether authentically/technically Indian or not (why quibble?) this is a yummy side dish - we gobbled it up. I plan to make a batch for work day lunches with some added protein tossed in - chickpeas or chicken.
Asha
This is not an Indian salad in any way, shape or form.
Rabin
Read it properly 'Indian-style ' The same way Indians add spices to their lamb chops, pour chilli sauce on their chips etc etc
petey tonei
Coconut milk...curry powder....this is more Singaporean or Thai or South East Asian than Indian style salad. South East Asian cuisine, from Indonesia to Malaysia to Singapore..to Thailand, Kampuchea to Laos..were all influenced by Indian spices and cuisine, at some point in time or the other.
Mitch
So what!!? It is delicious
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