Rice Salad

READY IN: 35mins
Recipe by I'mPat

This is out of New Idea as a lunch box dish. They recommend it can be made up to 2 days ahead and then kept in an air tight container in the fridge. Times for preparation and cooking are estimates.

Top Review by breezermom

This was a very different salad for me! I love all the ingredients! It is so colorful and beautiful. I did use green bell peppers instead of red bell peppers, since that was what I had on hand. This is perfect for a hot summer day, and I'm sure I'll make this in the future as an alternative to "lettuce" salads. I did use fresh pineapple and corn cut off the cob instead of canned. Just a personal preference. Thanks for sharing! Made for PRMR tag.

Ingredients Nutrition

Directions

  1. Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water.
  2. While rice is cooking -.
  3. Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
  4. Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
  5. Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
  6. Combine soy sauce and honey in a small bowl, whisk until blended.
  7. Pour sauce mixture over salad until well combined.

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