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My crispy rice salad recipe features fluffy rice tossed with almonds, carrots, and plump raisins. It’s the perfect way to use leftover rice, and it can be enjoyed hot OR cold!
Need more easy rice recipes? Try my coconut milk rice, cauliflower fried rice, or healthy rice pudding next.
I’ve got nothing against a bowl of basmati rice as a quick, foolproof side dish. But when I want to go the extra mile, I’ll mix different flavors and textures to create a more complex dish.
That’s where my rice salad recipe comes into play. With a mix of spiced rice, carrots, almonds, and raisins, it’s slightly sweet, slightly savory, and according to my family, it may even outshine the main course!
Table of Contents
Why I love this recipe
- It tastes great hot or cold. If I have to make rice for this recipe, I’ll serve it warm, but otherwise, I prefer using cooled leftover rice and serving it just above room temperature.
- Diet-friendly. It’s naturally gluten-free, dairy-free, and refined sugar-free.
- The perfect use of leftover rice. This is actually my favorite recipe for using day-old rice! Well, this and my curry fried rice.
- Versatile. Make brown rice salad for added fiber or add protein for an all-in-one meal.
Ingredients needed
- Rice. I prefer basmati rice for its texture, but any long-grain rice will do, like jasmine rice, brown rice, or black rice.
- Almonds. For crunch and a nice nutty flavor. Opt for slivered or smoked almonds. If you don’t have almonds, try walnuts or peanuts instead.
- Carrots. Shredded finely for color, sweetness, and texture.
- Raisins. I typically use golden raisins for this recipe because they’re sweeter and milder in flavor, so they won’t outshine the other ingredients. If you don’t want a sweet flavor, try currants instead.
- Spices. Turmeric and saffron give the salad its signature golden yellow color and Middle Eastern flavors. I also like to add hot pepper flakes for mild heat.
- Salt and black pepper. To taste.
- Lemon juice (optional). To brighten up all the flavors.
How to make rice salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the rice. Combine the fully-cooled rice, salt, and seasonings in a large bowl.
Step 2- Add the mix-ins. Stir in the carrots, raisins, and almonds and mix to combine.
Step 3- Serve. Add a squeeze of fresh lemon juice and serve warm.
Arman’s recipe tips
- Cool the rice properly. If you’re making it fresh, place it in an even layer on a baking sheet and refrigerate until fully cooled. Don’t try to rush it by rinsing the rice under cold water, as it’ll make the rice too mushy.
- Toss the rice in dressing. While optional, I find adding a dressing helps the rice stay moist and keeps the grains from clumping together. I’ll usually whisk together olive oil, Dijon mustard, and a splash of vinegar, then pour it over the rice before refrigerating.
- Garnish with fresh herbs. Like cilantro, mint, parsley, or fresh basil.
Variations
- Southern. Swap the mix-ins for canned corn, sliced red onion, bell peppers, and black beans.
- Mediterranean. Try kalamata olives, cherry tomatoes, cucumber, and feta cheese.
- Swap the grains. Any cooked grains can be used, like brown rice, white rice, quinoa, or even couscous or farro!
- Add protein. Like grilled chicken, shrimp, or sausage.
Storage instructions
To store: Transfer the leftovers to an airtight container and store them in the fridge for 2-3 days.
To freeze: Put the rice in a freezer bag, press it into an even, thin layer, and freeze for up to 3 months.
Reheating: While optional, you can reheat the rice in a skillet or microwave (with a few drops of water) until warm.
Frequently asked questions
No, rice should not be left at room temperature for longer than 2 hours, as it can quickly develop bacteria that can cause foodborne illness (source).
Yes! You can toss it in a skillet or microwave it for 20-30 seconds for a warm rice salad.
More hearty salads to try
- Japanese potato salad
- Healthy pasta salad
- Avocado chicken salad
- Kani salad
- Or any of these salad recipes
Rice Salad Recipe
Video
Ingredients
- 2 cups cooked basmati rice cooled to room temperature
- 1/2 teaspoon saffron
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/2 cup carrots shredded
- 1/4 cup golden raisins
- 1/4 cup smoked almonds slivered
- 1/4 lemon juiced
Instructions
- In a large mixing bowl, combine the cooled basmati rice and add the saffron, salt, and turmeric and mix well.
- Stir through the shredded carrots, golden raisins and smoked almonds and mix until fully incorporated.
- Top with lemon juice and serve immediately.
Notes
Nutrition
Originally published December 2022, updated and republished November 2024
I actually never ate salad of rice. Very interesting.
Greetings from Down Under. This Persian rice recipe looks awesome. While i love making Italian risotto like my mama, i wanted to try other rice recipes from around the world. I know what you mean about “everything is better in…” for me it’s Italy, even though I’m Australian born & bred. (Plus I’m sorry your aussie made bad broke, they usually last a long time)
With kindest regards
Reet
I made this just as instructed by you, also using the fluffy coconut basmati rice { sooo nice }. I used pecans as I had no sliced almonds and added home made bacon flavoured coconut. Ate this on a rocket/ arugula salad with falafel and yogurt sauce. Thank you so much for your dinner inspiration. DELICIOUS.
That sounds fabulous, Mike!
Seriously this looks so good, i can’t wait to try it! But I have the silliest remark ever I think: I can’t find the recipe…? I see so many wonderful photo’s but no recipe nor list of ingredients? What am I missing? Please help me! xxx
Right – something totally spooky is going on but the recipe just reappeared after refreshing the page a couple of times..So weird! But more importantly: I am going to make this a.s.a.p.! Thank you so much for this great post! (and all your other mouthwatering recipes…;-))
😀 😀
I just discovered your blog and have been reading it and going through your recipes for the last hour – love it!! Seriously, all of it! Trying this Persian rice tomorrow and then move on to all the delicious looking desserts. Can’t wait! 🙂
Thanks so much, Rebecca- Enjoy!
I cannot afford saffron. Is there an alternate spice that can be used?
Hi Kristi! Definitely add a dash of turmeric powder if you can 🙂
I didn’t have saffron so I used about 1 tsp of curry powder instead. I also added a can of chickpeas for some extra protein. Turned out great. Next time I may add more raisins and almonds.
Melissa, those changes sound delicious- I have a chickpea rice salad with curry to share soon but you’ve one upped me- Love it 😀
How many servings does this make?
Hi Sarah! I have a pretty big appetite so can eat this over 2 or so meals, it can serve 4 as a side dish 🙂
I always tell my son, Mother’s are the best, and always right 🙂 The recipe sounds delish and your photos are awesome! ~ Cheers
Hahahaha My mum would echo you in a second! Thanks Lindy!
Very much want this. When I get back to New York, we should have a potluck…if that works with two people.
I’m not even going to talk about the egocentricism of Asian culture…
LOL. Omg I just imagined that. And we getting annoyed because you turn up with a banana and a jar of peanut butter.