Delia Smith Rice Salad Recipe

This wholesome Delia Smith Rice Salad Recipe transforms earthy brown basmati into a vibrant medley of textures by tossing the grains with vinaigrette while they are still steaming hot. Studded with crunchy walnuts, crisp red apple, and sweet currants, it offers a refreshing, nutty flavor profile that makes it the ultimate healthy side dish for picnics and lunchboxes.

Delia Smith Rice Salad Ingredients

The Rice Base:

• Brown Basmati Rice: Measured to the 5fl oz (150ml) level in a jug (approx. 6 oz). Brown basmati has a superior nutty flavor and firm texture that doesn’t turn to mush in salads.
• 10 fl oz (300ml) Boiling Water: Exact measurement is key for the absorption method.
• 1 teaspoon Olive Oil: To coat the grains before cooking.
• Salt: For seasoning the water.

The Fresh Mix-Ins:

• 15g Currants: For tiny bursts of sweetness.
• 25g Walnuts: Finely chopped. These add a savory crunch that complements the brown rice.
• Vegetables: 3 spring onions (finely chopped), 4cm piece cucumber (peeled and chopped), 1 large tomato (finely chopped), and ½ small red pepper (deseeded and chopped).
• Fruit: ½ Red Dessert Apple, cored and chopped (skin left on for color).

The Dressing:

• 2 tablespoons Vinaigrette: Homemade is best (oil, vinegar, mustard, garlic).
• Freshly Milled Black Pepper: To taste.

How To Make Delia Smith Rice Salad

1. Coat the Grains: Heat the teaspoon of olive oil in a frying pan or saucepan with a tight-fitting lid. Stir in the brown basmati rice until every grain is glistening and coated in oil. This prevents clumping.
2. Simmer: Pour the boiling water over the rice (it will hiss). Add salt. Bring it back to the boil, stir once, then place the lid on tightly. Turn the heat down to the lowest possible setting and simmer gently for 40–45 minutes.
3. Check Absorption: Tilt the pan slightly; if all the water has been absorbed, it is ready. If not, give it another minute.
4. The Steam Dry: Remove the pan from the heat. Remove the lid and place a clean tea towel over the pan, then replace the lid over the towel. Let it stand for a few minutes. Delia’s Tip: The cloth absorbs the excess steam, ensuring the rice remains fluffy and dry rather than wet and sticky.
5. Dress While Hot: Empty the rice into a salad bowl and fluff it with a fork. Pour the vinaigrette over the rice while it is still warm. Mix thoroughly. The heat helps the rice absorb the flavor of the dressing.
6. Cool and Combine: Leave the dressed rice to get completely cold. Once chilled, stir in the currants, walnuts, spring onions, cucumber, tomato, red pepper, and apple. Taste and add a little more dressing or seasoning if needed.

Recipe Tips

• Chopping Size: The success of this salad depends on the chopping. Ensure the cucumber, pepper, apple, and tomato are chopped into pieces roughly the same size as the walnut pieces. This ensures you get a mix of every flavor in a single forkful.
• Peeling Cucumber: Delia recommends peeling the cucumber for this salad, which removes the tough skin and makes the texture more consistent with the soft rice.
• Brown Rice Timing: Brown rice takes significantly longer to cook than white rice. Do not rush the 40-45 minute simmer, or the grains will be chalky in the center.
• Apple Oxidation: If you chop the apple too early, it will brown. Chop it right before adding it to the cold rice, or toss it in a little vinaigrette immediately to keep it fresh.

What To Serve With Rice Salad

• Cold Roast Chicken: The perfect partner for a picnic hamper.
• Quiche: Serve alongside a slice of vegetarian quiche.
• Grilled Mackerel: The oily fish pairs well with the acidity of the salad.
• Hard Boiled Eggs: For a protein-packed lunch.

How To Store Rice Salad

• Refrigerate: Store in an airtight container in the fridge for up to 3 days. It keeps very well and makes excellent leftovers.
• Cool Place: If serving at a buffet, keep it in a cool place until needed, but avoid leaving it in direct sunlight due to the rice.
• No Freezing: Do not freeze this salad. The raw vegetables and cucumber will turn into mush upon thawing.

Delia Smith Rice Salad Nutrition Facts

• Calories: 220 kcal
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Fruit Salad​ Recipe
• Delia Smith Couscous Salad​ Recipe
• Delia Smith Caesar Salad​ Recipe