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This refreshing rice salad combines a creamy curry dressing with crunchy veggies to make a versatile side or complete meal. The mix of basmati rice, colorful vegetables and aromatic curry dressing creates just the right balance between texture and flavor.
The first time I whipped up this salad for a summer party, it vanished in minutes. Everyone went crazy for the creamy curry sauce that gives the rice such an irresistible kick.
Key Ingredients
- Basmati rice: Its long grain structure and subtle aroma make the perfect foundation for this salad
- Curry powder: Gives the sauce its signature taste and gorgeous golden color
- Sour cream and mayo: Create the dressing's creamy body with a pleasant tang
- Mixed vegetables: The blend of sweet bell pepper, tender peas and crunchy corn brings color and texture
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Detailed Instructions
- Cooking the rice right
- Rinse basmati rice in cold water until the water runs clear. This gets rid of extra starch and helps grains stay separate after cooking. Cook rice according to package directions in lightly salted water until tender but still firm. After cooking, drain in a colander and quickly run under cold water to stop the cooking process. Let the rice drain thoroughly and spread it out to cool faster and prevent sticking.
- Prepping the vegetables
- Wash the red bell pepper, remove seeds and cut into uniform small dice about 0.5 cm in size. Thaw peas either at room temperature or by briefly dipping in warm water then cooling. Place corn kernels in a strainer, rinse under running water and drain well. Using small, uniform veggie pieces ensures balanced flavors and textures throughout the finished salad.
- Making the curry sauce
- For an extra flavorful sauce, lightly toast curry powder in a dry pan until fragrant. This intensifies the flavor and releases the spice's essential oils. Let the toasted curry powder cool. In a medium bowl, combine sour cream, mayonnaise, olive oil and cream until smooth. Add curry powder and mix well until you have a uniform golden-yellow sauce. Season with salt and pepper and add more curry powder depending on how strong you want the flavor.
- Putting it all together
- Mix the cooled rice with the prepared vegetables in a large salad bowl. Pour the creamy curry sauce over everything and gently but thoroughly mix until all ingredients are evenly coated with sauce. Season the salad with salt and pepper to taste. For best flavor, let the salad chill in the fridge for at least thirty minutes before serving.
I've noticed this rice salad gets rave reviews when I make it the night before and let it sit in the fridge overnight. The spices fully develop and the flavor gets more intense. Before serving, I take the salad out about 30 minutes ahead so it's not too cold, which lets the flavors really shine.
Versatile Side Dish
This rice salad truly shines as a go-with-anything dish. Whether paired with grilled meats, added to a buffet spread, or packed as a complete office meal – it works for so many occasions. The combination of slightly nutty basmati rice, creamy curry sauce and colorful veggies creates a harmonious balance that tastes great cold or at room temperature. It's especially welcome at summer cookouts or outdoor picnics since it travels well and doesn't need to be piping hot.
Serving Ideas
The curry rice salad pairs nicely with different main courses:
- Alongside grilled chicken or fish for a light summer meal
- With roasted chickpeas or tofu for a vegetarian option
- As part of a colorful buffet next to other salads
- Stuffed in a wrap with extra veggies for a quick lunch
Creative Twists
With a few tweaks, you can change up the basic recipe:
- For extra protein, toss in diced chicken breast or smoked tofu
- For a fruity note, mix in mandarin segments or pineapple chunks
- For added crunch, sprinkle with roasted cashews or almonds
- For a fresh twist, stir in cilantro or fresh parsley
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Storage Tips
The finished rice salad keeps in the fridge for about 2-3 days in an airtight container. Over time, the rice absorbs some liquid from the sauce, which might change the texture. Before serving again, give it a quick stir and if needed, refresh with a bit more dressing. This salad is perfect for packing in an airtight container – great for picnics or as a work lunchbox option.
After making this dish many times, I've found that curry powder quality makes a huge difference. A good, aromatic curry powder takes this salad to another level. The balance between rice and veggies matters too – too much rice makes it heavy, too many veggies can make it watery. With just the right mix, you get a salad that works as both a light summer side and a filling main dish.
Frequently Asked Questions
- → How long does the salad last in the fridge?
- It stays good for 2-3 days in a sealed container. Stir it before serving and add a little yogurt or cream if needed.
- → Can I serve the salad warm?
- Absolutely! It works both warm and cold. Combine the warm rice with the veggies and sauce for a hot version.
- → What other veggies can I include?
- Try cucumbers, green onions, celery, pineapple, or dried cranberries. Just know watery veggies might make it runnier.
- → Can this salad be made vegan?
- Yes, just swap the sour cream, mayo, and cream for vegan-friendly options found at your local store.
- → What kind of rice works best?
- Basmati rice is awesome because it stays light and fluffy. Long-grain or wild rice also work, but go for brown rice if you’re okay with a longer cook time.
- → Can I skip the mayo?
- Sure! Use extra sour cream or Greek yogurt instead. It won’t be as creamy, but it’ll still taste great.