Go Back
Homemade Rice Salad recipe photo

Rice Salad

This Rice Salad is a vibrant medley of flavors and textures! Perfect for lunch, picnics, or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked basmati rice (cooled to room temperature)
  • 1/2 teaspoon saffron
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/2 cup carrots (shredded)
  • 1/4 cup golden raisins
  • 1/4 cup smoked almonds (slivered)

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Grater or food processor
  • Whisk

Method
 

Instructions
  1. Start by cooking your basmati rice according to package instructions. Once cooked, allow it to cool to room temperature.
  2. In a small bowl, soak the saffron in a tablespoon of warm water for about 5 minutes.
  3. In a large mixing bowl, combine the cooled basmati rice, shredded carrots, golden raisins, and slivered smoked almonds.
  4. Sprinkle the salt and turmeric over the rice mixture. Then, drizzle the saffron infusion along with the lemon juice. Toss everything together gently to combine.
  5. Give your salad a taste, and feel free to adjust the seasoning.
  6. For the best flavor, let the rice salad chill in the refrigerator for at least 30 minutes before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Feel free to customize with your favorite vegetables or proteins.
  • Letting the salad chill enhances the flavors.