Balinese Rice Salad

"One of my favorite salads in the Moosewood Daily Special cookbook. It can be made quickly with leftover rice and served as a main course or side dish that is perfect for last minute picnic or easy summer supper."
 
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photo by kymgerberich photo by kymgerberich
photo by kymgerberich
photo by kymgerberich photo by kymgerberich
Ready In:
25mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • In a blender, puree all the dressing ingredients until smooth.
  • In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
  • Add the dressing and toss well.
  • Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
  • Garnish with nuts.
  • Serve at room temperature or chill for about 30 minutes.
  • Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.

Questions & Replies

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Reviews

  1. SuzieQue
    I've had this recipe in my cookbook for awhile and just around to making it. Wish I hadn't waited! This is so wonderful - with summer coming up, this one will be a standard for us. Pair this with fish or chicken on the grill for a fabulous and different side dish. I made the rice the day before so it was really quick and easy to put this together at the last minute. At dressing is tart and super flavorful - the pinapple adds just the right sweet taste and the nuts and celery give it a perfect crunch. I left out the sprouts and raisins - we don't like either of them. Really good!
     
  2. Italianfoodsnob
    This rice salad is really good. If you live in hot weather - it's a nice change for a side dish. I did not use the bean sprouts and next time I will not use the mini corns, they did not come out that good.
     
  3. DonnaMarie
    I didn't have all the ingredients for this recipe but it sounded so good I made it with what I had. I used Tomato Chutney instead of Mango. I didn't have bean sprouts or baby corn, so just left them out. It was a hit at the pot luck. I think it would be better with the mango chutney and will definitely make it again using mango.
     
  4. Marlene Mac
    I made this for company as a side dish and it was a hit. The Chutney made the difference.
     
  5. Daphne2002
    I have a lot in common with your other reviewers -- I also have been waiting for the perfect opportunity to make this awesome dish, and chose a potluck as well! I left out the mini corns and put peanuts in a small bowl on the side so they wouldn't get soggy and also in case of allergies. This really made a lot so it was perfect for the gathering. It is absolutely beautiful and was loved by everyone, vegetarian or not! Thanks!
     
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Tweaks

  1. Jewelies
    Excellent! I also changed this slightly to make it more healthy, luckily it is just one of those dishes that you can get away with changing! I didn't add the salt or the oil and used light soya sauce. I used frozen rice as I always have left over rice in my freezer. Orange juice instead of pineapple juice, corn kernels instead of baby corn and almonds instead of peanuts. Also as I didn't have a tin of pineapple I used dried pineapple. Wow what a delishous, healthy, colourful rice salad! I served with my Orange Teriyaki Fish for a very tasty, healthy meal. Thanks for sharing.
     

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