Sour Cream Rice (Cold)

"This is an unusual side dish, but oh so delicious. I received this recipe from my mother-in-law, who makes it for birthday or other special occasion requests. Cook time includes chilling."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
4hrs 40mins




  • Cook rice according to package directions.
  • Let cool slightly, then add rest of ingredients.
  • Mix throughly and put in a loaf pan, lined with plastic wrap overlapping edges.
  • Refrigerate at least 4 hours or overnight.
  • Remove from loaf pan by pulling up on plastic wrap; invert on plate and remove wrap.
  • Serve cold.

Questions & Replies

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  1. This was very simple to make but not something I'd make again. It was pretty bland and kind of dry. I think if it had some spices in it and maybe a bit more sour cream when served it would be ok. I noticed when I went to serve it after it had been in the fridge it got dried out and I had a lid for my loaf pan.
  2. Great side dish! It was light and creamy with just the right touch of onion. A nice alternative to potato salad. I served it with grilled steaks and salad. I did add a 4th egg, sliced on the top for garnish. My dh and kids said this is a 'keeper'!
  3. This just did not do it for me. It was easy enough to make but it just did not have any real flavour to make it worthwhile.


<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
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