This really is the best rice salad. I have made it over and over again, and it never fails to impress.
If you have time up your sleeve, I suggest you make this in advance and let it sit in the fridge for at least a few hours or overnight. The flavour is even better after it rests for a while.
I have listed the salad ingredients in cup and spoon measures rather than grams, as I tend to prepare the vegetables while the rice is cooking, to have it all ready to mix.
For a really simple dinner you can also eat this warm, like a ‘fried’ rice. Add a poached egg on top and a dash of sweet chilli sauce, and dinner is served.
If you try this recipe and enjoy it, please leave a comment below. I’d love to hear your feedback. Happy cooking!
- 900g water
- 200g of brown rice
- ½ red capsicum
- 1 cup unsalted cashews
- 3 spring onions, sliced thinly
- ½ cup currants
- large handful of fresh coriander
- ½ cup snow peas sliced thinly (optional)
- 1 Tbsp sesame oil
- 2 Tbsp olive Oil
- 2 Tbsp soy sauce
- 1 Tbsp lemon or lime juice (about half a lemon or one lime squeezed)
- Weigh rice into the steaming basket of the Tmx, rinse under cold water.
- Pour water into Tmx bowl and set steaming basket into place.
- Cook the rice at Varoma temperature, speed 4 for 30 minutes.
- Once cooked, remove basket, tip rice into serving bowl, fluff up with a fork and place into the freezer to cool down for 10-15 minutes. Tip any remaining cooking water down the sink.
- Chop the capsicum into small pieces either by hand or in the Tmx at speed 4 for just 3 seconds.
- Measure the rest of the ingredients, and roughly chop the coriander by hand or with the capsicum in the Tmx. Thinly slice the snow peas if adding.
- After the rice has cooked, add all dressing ingredients to the Tmx and combine speed 4-5 for 10 seconds to mix.
- Once rice has cooled down add the salad ingredients to the rice, one at a time. mixing each one through as you go. Then add the dressing in two batches, mixing well in between.
- Let the salad sit in the fridge before serving.