Rice salad: delicious recipes

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Cereals are often added to any dish, as they make the food more satisfying. Often you can find recipes for rice salads: it goes well with a variety of meat, poultry, vegetables, fish, seafood, some even like fruits. As a last resort, a simple mixture of fried onions with carrots will help out, complementing the taste of salad with rice.

How to make rice salad

There are many versions of how to make rice salad. It can be served daily or decorate the festive table, serve as a snack at work or as a nutritious breakfast for the family. Cooking it is elementary: boil the cereal, chop the remaining ingredients of the dish, combine them with rice, season.

However, you need to cook cereals carefully so as not to spoil the taste of the finished dish. There are two options: either pour the cereal into boiling water flavored with vegetable oil, or immediately heat the cereal and water so that the water gradually boils away, leaving only crumbly rice grains. When cooking, you can add a bouillon cube of the taste that suits your prescription.

How to cook rice

Not all housewives know how to cook rice for salad. Grain should turn out friable and not look like an adhesive mass. The standard step-by-step algorithm looks like this:

  1. White cereal should be thoroughly washed with cold water. It is better to do this several times (until the water becomes clear).
  2. Pour water into a pan, add salt, pour rice (liquid to cereal ratio 2: 1).
  3. After boiling, reduce heat to a minimum. Cook twenty minutes.
  4. Then turn off the burner (do not open the lid!).
  5. Krupa insist on the stove for 15 minutes.
  6. Cool rice, add a tablespoon of olive oil. If you use steamed, it will cook for at least half an hour, and brown – cooks for 40-60 minutes.

Boiled rice on a plate

Rice Salad Recipe

If you need to quickly and tasty feed your guests or family, then you should learn at least one recipe for making salad with rice. An appetizer with this cereal product has many interpretations: you can add vegetables (onions, cucumbers, tomatoes), herbs, meat, mushrooms, fish and seafood (pollock, pink salmon, saury, salmon, shrimp, crab). If you have very little time and food in the refrigerator, put in a bowl everything that was left from yesterday’s dinner, season with spices and season with mayonnaise.


A popular holiday rice salad with crab sticks is a nutritious, mouth-watering, simple appetizer. Boiled chicken eggs and cereals provide him with nutrition, while cucumber, corn and greens make the salad fresh, fragrant. Crab sticks can be replaced with crab meat, it will turn out even tastier. If you can afford a more expensive meal, use crayfish or shrimp.


  • crab sticks – 250 grams;
  • cucumber – 2 pieces;
  • boiled rice – 1 cup;
  • eggs – 2 pcs.;
  • red onion – 1 head;
  • canned corn – a can;
  • mayonnaise – 2 tbsp. spoons;
  • salt, greens.

Cooking method:

  1. Rice boils, cools.
  2. Hard-boiled eggs are diced.
  3. Cucumber is peeled, cut into strips, crab sticks – in cubes.
  4. Onion finely chopped, greens too.
  5. Corn leans back in a colander.
  6. All products are combined in one dish, seasoned with mayonnaise, salted, thoroughly mixed..

Crab salad and tulips

For winter

Appetizer with healthy cereals is often procured for the future. For example, rice salad for the winter with vegetables is a delicious, bright preservation that even a novice cook can do. The classic winter recipe consists of bell peppers, carrots, tomatoes, onions. A rich, juicy winter billet can be added to soups or consumed as a separate side dish.


  • rice – 3 tbsp .;
  • fresh tomatoes – 4 pounds;
  • salad pepper (multi-colored) – 1 kg;
  • onions – 1 kg;
  • sugar – 200 g;
  • salt – 2 tbsp. l .;
  • carrot – 1 kg;
  • vegetable oil – 1 tbsp .;
  • Apple vinegar – ? cups.

Cooking method:

  1. Peel the tomatoes, then they are crushed using a meat grinder or blender to a homogeneous mass.
  2. Carrots are rubbed on a coarse grater, bell pepper and onion are diced.
  3. Groats are poured with water, an hour is insisted.
  4. Vegetables are fried in oil. After them water is poured (the third part of the glass). Stir, simmer for 20 minutes.
  5. Vegetables are laid tomato mass, sugar, salt. Stew the ingredients for another 20 minutes.
  6. Rice groats fall asleep. The workpiece is cooked for half an hour. Vinegar is added 10 minutes before being cooked..
  7. It remains to arrange the dish on the banks, roll up, cool, putting upside down.

Winter blanks in banks


The next delicious recipe is Mimosa salad with rice and canned food. This dish has long been popular, because it is easy, quick to make, great for everyday menus or holidays. The classic version of Mimosa uses potatoes, but many gourmets successfully replace it with white round rice. It is recommended to take red fish (for example, canned pink salmon), but you can choose sprats or sardines.


  • cereal product – 100 g;
  • sprats – 1 can;
  • eggs – 4 pcs.;
  • onions – head;
  • mayonnaise – 200 g;
  • greens for decoration;
  • salt.

Cooking method:

  1. Rice groats, eggs are pre-boiled.
  2. Onion finely chopped.
  3. The fish is laid out in a deep salad bowl, warming up.
  4. The protein is separated from the yolk. Both parts of the egg must be grated.
  5. It is laid out in layers: sprats, then onions, protein, cereals, yolk. Each layer needs to be smeared with mayonnaise..
  6. Garnish with sprigs of greenery (as in the photo). Chill Mimosa for 1 hour before serving..

Layered fish salad

With canned fish

The next cooking option also includes fish (saury or sardines). This rice salad with canned fish is piquant, unusual, very tasty. The “secret” ingredients of a mouth-watering appetizer are cheese and pickled onions. If you use pre-welded components, then you can collect treats in a few minutes.


  • eggs – 3 pcs.;
  • onions – head;
  • hard cheese – 150 grams;
  • boiled rice – 2 tbsp .;
  • mayonnaise – 2 tbsp. l .;
  • sardines – 1 can;
  • vinegar – 3 tbsp. l .;
  • spice.

Cooking method:

  1. The fish is laid out in a deep plate, kneading with a fork (along with butter).
  2. Eggs are peeled, diced.
  3. Cheese is grated.
  4. Products are combined in one dish.
  5. Onion finely chopped, filled with water + vinegar (1: 1) marinade. Infused for 20 minutes. After it, you need to throw it in a colander, wait until the liquid drains.
  6. Onion is added to other components.
  7. The dish is seasoned with mayonnaise, salted, peppered, mixed.

A plate of rice salad with canned fish

With tuna

A hearty salad with canned tuna and rice is an unusual nutritious snack that helps many hungry students and bachelors, and can also make life easier for tired housewives. However, you can also serve such a dish for a holiday, especially if you decorate it beautifully (as in the photo) and choose an unusual dressing: for example, with garlic, mustard and lemon juice. If you add oil from canned tuna, you get an even more spicy dish.


  • rice groats – 150 grams;
  • tuna (canned food) – 300 g;
  • tomatoes – 2 pieces;
  • mayonnaise – 1 tbsp. the spoon;
  • salad pepper – 1 pc.;
  • lemon juice – 2 tbsp. spoons;
  • garlic – 1 clove;
  • mustard – 1 teaspoon;
  • olive oil – 1 tsp;
  • salt, ground white pepper.

Cooking method:

  1. Cooked groats cool.
  2. The fish is removed from the can, laid out in a deep plate, divided into pieces. If you use canned food with oil, you do not need to drain it (useful for dressing).
  3. Bell pepper is cut in half rings, onions – rings, tomatoes are divided into 4 parts.
  4. Dressing is done: combine lemon juice, oil, salt, pepper, mustard, chopped garlic and mayonnaise. Mix everything well.
  5. The components of the dish are poured with the resulting mass, mixed. After this snack is infused for half an hour in the refrigerator.


With squid

Delicious squid rice salad with egg will help to diversify the festive menu, but it can be prepared for a regular lunch or dinner. The recipe uses frozen squid carcasses, and it’s better to buy pre-gutted ones so as not to mess around, removing films and entrails.


  • White rice – ? glasses;
  • squid – 400 grams;
  • eggs – 4 pcs.;
  • onion – 2 heads;
  • mayonnaise, sour cream – 2 tbsp each. l .;
  • salt pepper.

Cooking method:

  1. Frozen squid in boiling water and cook for 3-5 minutes. Then rinse with cold water, then to easily remove the film.
  2. Cut into cubes.
  3. Boil rice cereal, rinse, dry.
  4. Cut the eggs into large pieces, onions into thin half rings.
  5. Mix sour cream with mayonnaise, add salt, pepper, your favorite spices. Season rice salad and refrigerate for half an hour.

Squid salad

With cod liver

Cod liver is very useful, includes a large number of vitamins. Therefore, an exquisite fish salad with cod liver rice is traditionally successful both as a festive dish and as an everyday meal. The appetizer turns out to be very satisfying, tastes good, just cooked. To speed up the process, it is better to cook cereals and eggs in advance.


  • boiled rice – 1 tbsp .;
  • carrot – 1 pc.;
  • eggs – 2 pcs.;
  • cod liver – one can;
  • red onion – head;
  • parsley leaves;
  • mayonnaise – 1 tsp;
  • salt.

Cooking method:

  1. Rice groats are boiled, cooled.
  2. Eggs, onions finely chopped, boiled carrots cut into cubes.
  3. Cod liver is laid out on a paper towel to a little stack of fat. Kneading with a fork.
  4. The components are combined, dressed with mayonnaise, mixed. Appetizer decorated with parsley.

Tartlets with salad

With corn

The original warm rice salad with corn will surprise guests. Chili pepper will add piquancy to the dish, and an exotic unusual taste will arise due to avocado, fresh cucumber, corn. As a dressing, a mixture of olive oil with lemon juice is used. You can decorate the appetizer with greens, diversify with your favorite spices or seasonings.


  • rice groats – 1 tbsp .;
  • canned corn -? banks;
  • avocado and cucumber – 1 pc.;
  • lemon juice – ? glasses;
  • salad pepper – 1 piece;
  • olive oil – 4 tbsp. l .;
  • green onion feathers, parsley;
  • chili pepper, salt to taste.

Cooking method:

  1. Boiled rice grits. Washes and cools.
  2. In a deep container mix oil (leave 1 tbsp.spoon), lemon juice, chopped parsley.
  3. In the remaining vegetable oil, chopped chili and bell pepper are fried, after a couple of minutes the corn thrown into a colander is added.
  4. Warm vegetable mix with rice.
  5. Cucumber, avocado cut into squares, added to other products.
  6. Salad is seasoned, salted, mixed.

Canned corn

With shrimp

If you want to cook a quick and tasty cold seafood dish, then a shrimp salad with rice will be a great choice. The appetizer has become popular due to its lightness, satiety and delicate taste. It is recommended to add fresh tomatoes and canned corn to it, and cucumbers are also suitable. If you use canned shrimp in brine, try adding white beans.


  • shrimp – 400 g;
  • round-shaped rice groats–? glasses;
  • canned corn – a can;
  • tomatoes – 3 pieces;
  • fresh dill – 1 bunch;
  • mayonnaise – 2 tbsp. l .;
  • lemon juice, salt, pepper – to taste.

Cooking method:

  1. Groats are boiled.
  2. Shrimps are placed in boiling water, boiled for 5 minutes, recline in a colander.
  3. Liquid is drained from corn.
  4. Onions and tomatoes are chopped in small cubes, dill is chopped finely with a knife.
  5. Mayonnaise is combined with pepper, salt, lemon juice. Products are laid out in one dish, seasoned and mixed thoroughly.

Shrimp salad

With chicken

Another unusual recipe is rice salad with chicken, in which Korean carrot (better than home-made) and mushrooms (fried or pickled) are added. A spicy, aromatic dish is quickly prepared, it turns out very tasty. The classic version uses smoked chicken, however, if desired, it can be replaced with boiled or baked fillet.


  • half a glass of cereal;
  • smoked chicken – 300 g;
  • Korean carrot – 200 g;
  • pickled champignons – 150 grams;
  • mayonnaise – 2 tbsp. spoons;
  • salt pepper.

Cooking method:

  1. Smoked fillet cut into large pieces.
  2. The meat is mixed with boiled, cooled rice.
  3. Add champignons, cut into slices, spicy carrot.
  4. The components of the dish are seasoned with mayonnaise, salted.
  5. Everything is mixed, cooled.

Chicken Meat Rice Salad

How to choose the right rice – chefs tips

According to experienced chefs, for the preparation of snacks, it is better to give preference to the following types of cereal:

  1. Arborio. A medium grain variety that is grown in Italy. In the process of impregnating salads, it absorbs the tastes and smells of the remaining components.
  2. Indica. One of the popular varieties of long form. This type of cereal does not stick together, does not digest during cooking.
  3. Basmati A variety of rice with a unique aromatic, specific flavor. Ideal for seafood and fish dishes.
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