I am trying to find a yummy cold rice salad recipe - curried or not. I have tried several recipes but I really don't like the sour taste of the white vinegar dressing that seems to accompany each recipe. Does anyone have a recipe with a tasty savoury or citrusy flavour that doesn't leave a sour taste. Thanks in advance.

ace441 - 2019-09-12 09:16:00

This is the only rice salad I make and everyone loves it.

Rice Salad with Rosemary

6 – 8

6c cooked white long grain rice (2 c uncooked)
2/3c extra virgin olive oil
large clove garlic sliced
1 ½ tsp chopped fresh rosemary
salt & pepper
(optional – 1 kg eggplant, capsicums diced and cooked in oil, capers, olives)

Simmer oil & garlic until garlic golden, discard garlic. Add rice and seasonings, stir until warm and oil absorbed.

Serve at room temperature.

davidt4 - 2019-09-12 10:06:00

Can we take it that you are happy with the salad itself and that it is only the dressing that you have a problem with?

If that is the case could you please say whether the dressing recipes have been creamy - i.e. mayonnaise or yoghurt based, or vinaigrette style?

It might simply be a matter of finding a dressing that suits you better. For instance, I am a fan of apple cider vinegar and I never ever use white vinegar for anything unless it is in some sort of chutney or relish recipe. Or you could substitute lemon/lime juice for the vinegar.

buzzy110 - 2019-09-12 10:10:00

You got it buzzy - it is the dressing. All the recipes I have tried have a vinaigrette with significant amounts of white vinegar - I am pretty sure this is what tastes so sour. I love malt vinegar and balsamic vinegar so it must just be the white vinegar? I would prefer a vinaigrette dressing but without white vinegar. Can I just swap the vinegar??

I would also quite like to try a lime or orange citrus dressing if anyone has one. Thanks

Edited by ace441 at 11:33 am, Thu 12 Sep

ace441 - 2019-09-12 11:33:00

I never use white vinegar in salad dressings, preferring instead to use apple cider vinegar or white wine vinegar.

The recipe given by davidt4 will be a guaranteed winner if you want to give that a go.

I preserve limes. I would do lemons also but I have too many limes so only do them now. The recipe is quite simple if you want me to post it. I only use juice in the process, no water. After a few months the juice turns to a gel. When I want citrus dressing I use the gel and a preserved lime quarter, finely sliced. It is a taste treat that I just cannot get enough of. I feel sorry for anyone who can't be bothered preserving lemons and limes or who doesn't have trees. But this doesn't help you at present. But this shouldn't stop you from 'pre-planning' and make some for future use.

buzzy110 - 2019-09-12 11:53:00

Thanks buzzy - will give davidt4 recipe a go.

ace441 - 2019-09-12 11:59:00

I can 100% recommend Toadies Brown Rice Salad - it is from here and I have requests for the recipe every time I make it.

lisa7 - 2019-09-12 15:39:00

Yes Toadies Brown Rice Salad is to die for

petal1955 - 2019-09-12 16:35:00

Brown rice Salad 1 cup brown rice 1& 3/4 cup water 1/4 cup Light soya sauce 1 onion finely chopped Cook rice in water when cooked add soya sauce and onion and leave for a few hours or overnight Next day add 1 diced red capsicum 1/2 cup roasted peanuts 1/2 cup roasted pumpkin seeds 1/2 cup roasted sunflower seeds and a handful of sultanas dressing 1/2 cup olive oil 2 TBSp lemon juice 1 teaspoon lemon zest 1 clove grated garlic 1 teasp fresh ginger grated 1 teaspoon of honey

petal1955 - 2019-09-12 16:41:00

Try 2/3 mayo and 1/3 Greek yogurt. It's my absolute favorite and l don't even like yogurt. Alter the proportions to taste. Creamy and lowish in bad fats.

bella95 - 2019-10-01 01:26:00

lisa7 wrote:

I can 100% recommend Toadies Brown Rice Salad - it is from here and I have requests for the recipe every time I make it.

Hi - where do I find Toadies brown rice recipe please. Looked on here but not coming up. Cheers.

ffloss - 2019-10-01 16:25:00

ffloss wrote:

Hi - where do I find Toadies brown rice recipe please. Looked on here but not coming up. Cheers.

From the former TradeMe Cooks....
"Brown Rice Salad - Best Salad ever!
1 cup brown rice, 1 3/4 cup water, 1/4 cup soya sauce (light if available), 1/2 onion finely chopped, Cook the rice in the water & when cooked & still hot add the soya sauce and finely chopped onions let cool(a couple of hours preferably overnight) Add the following ~ 1 red pepper chopped 1/2 cup roasted peanuts chopped 1/2 cup each of roasted sunflower and pumpkin seeds and sultanas.
Dressing: 1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon rind 1 clove garlic crushed 1 tsp fresh ginger 1 tsp honey pinch of salt. Mix and pour over salad
posted by toadfish" :-))

245sam - 2019-10-01 17:44:00

Thank you for that ????

ffloss - 2019-10-01 20:51:00

That's the one that someone else has tweaked and reposted. I wouldn't put a pinch of salt in the dressing as the soya sauce makes it salty enough

toadfish - 2019-10-05 09:07:00

Would someone be able to post the original 'Toadies brown rice salad' please.
Toadfish, is it your recipe?

Edited by viv. at 9:15 am, Sat 5 Oct

viv. - 2019-10-05 09:14:00

See post #12

davidt4 - 2019-10-05 10:46:00

Buzzy 110 would love preserved lime recipe please

mrsvonflik - 2019-10-25 16:31:00

mrsvonflik wrote:

Buzzy 110 would love preserved lime recipe please

Exactly the same as preserved lemons.

You will need:
A clean, sterilised jar and a plastic lid
As many limes as you think will fill the jar plus half as much again for juice. Non-iodised pouring salt
A saucer
A glass weight (I use small paperweights or small tealight holders)

Do the following:
Cut limes to be preserved into ¼s
Pour a pile of salt into the saucer
Dip the cut sides of the limes into the salt and put into jar
Keep packing in tightly whilst squeezing juice over to cover

When jar is full to the shoulder stop but ensure the fruit is totally covered with juice
Put the weight in on top to ensure the fruit remains totally submerged
Hopefully it is high enough to touch the lid
Screw on lid, tight - really tight
Leave on a plate (to catch any escaping liquid) in a cool place for about 3-5 days
Refrigerate for at least 6 weeks
Use in recipes.

I stick them in lots and lots of things. You are only limited by your imagination.

For you information, it is traditional to use only the skins. I use the flesh as well. But this also means that if you have room, you can put some of the squeezed limes into the jar as well.

buzzy110 - 2019-10-25 20:15:00

It is customary for some people to tip the jar upside down to ferment instead of using a weight. Every day the jar should be jiggled about - i.e. turned the right way up a couple of times, before returning to its upside down position. This is supposed to dissolve the salt. I find I don't need to bother shaking anything. It dissolves of its own accord.

However, turning it upside down ensures that no air gets into the jar during the fermenting process and any that is already in the jar, gets to rise to the 'bottom' of the jar which is at the top. While there it is inert.

buzzy110 - 2019-10-25 20:18:00

lisa7 wrote:

I can 100% recommend Toadies Brown Rice Salad - it is from here and I have requests for the recipe every time I make it.

Alison Holst never gets the credit for this recipe ????

sooseque - 2019-10-29 17:55:00

yup toadfish recipe is the best

245sam wrote:

From the former TradeMe Cooks....
"Brown Rice Salad - Best Salad ever!
1 cup brown rice, 1 3/4 cup water, 1/4 cup soya sauce (light if available), 1/2 onion finely chopped, Cook the rice in the water & when cooked & still hot add the soya sauce and finely chopped onions let cool(a couple of hours preferably overnight) Add the following ~ 1 red pepper chopped 1/2 cup roasted peanuts chopped 1/2 cup each of roasted sunflower and pumpkin seeds and sultanas.
Dressing: 1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon rind 1 clove garlic crushed 1 tsp fresh ginger 1 tsp honey pinch of salt. Mix and pour over salad
posted by toadfish" :-))

motorbo - 2019-10-29 20:14:00

sooseque wrote:

Alison Holst never gets the credit for this recipe ????

Ha ha. I don't know if this particular rice salad was an Alison Holst recipe, but many of her recipes have been claimed as "family" recipes, sometimes even "great grandma's" recipes. There is a lemon yoghurt cake recipe of hers that has been persistently claimed by various people as their own traditional family recipe going back generations.

davidt4 - 2019-10-29 20:18:00

davidt4 wrote:

Ha ha. I don't know if this particular rice salad was an Alison Holst recipe, but many of her recipes have been claimed as "family" recipes, sometimes even "great grandma's" recipes. There is a lemon yoghurt cake recipe of hers that has been persistently claimed by various people as their own traditional family recipe going back generations.

Yep- it is definitely an Alison Holst recipe- Its in one of the books I have and is exactly the same- word for word- as Toadfish's original posting of the salad!

amanda152 - 2019-11-08 14:20:00