Cold Rice Salad

Total Time:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Rice:
  • 1 1/2 cups long-grain white rice, rinsed
  • Salt
  • 1 cup peas, blanched
  • 1/2 red bell pepper, chopped
  • 1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
  • Dressing:
  • 2 tablespoons rice wine vinegar
  • Salt and freshly ground black pepper
  • 6 tablespoons vegetable oil
  • 1 teaspoon toasted sesame oil
Directions
  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.

  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.

  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.


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