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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
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
And I adore this recipe, even the raisins and I’m not a huge raisin girl. I can see why they’d work wonderfully here though especially with the crunch of the almonds and the shredded carrots. I need to make this stat!
oh God. I just added raisins to the meatless meatballs and was about to message you saying ‘It’s a meg recipe!’
I love the combo of flavors in here. Nice vegan healthy salad that I could eat any day of the week. My kind of food.
Thanks so much, Miryam- Definitely good to have on hand for easy lunches…after some cheeky no bake bars 😉
Oh wow! Everything I love is here – basmati rice, raisins, almonds…..I can almost taste it! Definitely adding to my must-try list! 🙂
No joke, I bought a chorizo sausage today. I wonder why 😉
Who invented Turkish Delight? I’m not touching that one, no way. Passions run way too high.
When my spouse returned from his last Iraq deployment he was raving about some rice dish with almonds and raisins that he’d eat when meeting with local officials. He got a rough recipe from one of his translators, but it wasn’t enough for me to make it.
Thanks for this, Aunty Arman!
Hahahaha, that’s a smart way to go about it!
Ohhhh I think this would be very similar- Trust the Iraq VS Iran contest over a rice dish! 🙂
Holy flavor Batman! This rice salad looks so legit! Can’t wait to try it out!
Please do, Chris!
This looks so good! I love the addition of almonds and raisins! And I’m giggling at your mom – she sounds like a riot! 🙂
Hahaha thanks Kelly! she’s alright 😉
Love your repping of the Persian roots here, Arman! That’s a dish I know all too well thanks to my mom and grandmother as well, and you’ve really taken it up a notch! 🙂
Mate, I had no idea you were Persian too!!!!
Pinning this 🙂 It’s clearly taste and texture! One cannot succeed without the other!
What a good son you are! My mum doesn’t give me any room for creativity either. She texted me the other day that for Mother’s Day she wants a cake filled with pudding. Okay mum, challenge accepted – not that I had any chance 😛
And expertise based on heritage? Sure! Beer 😉
Please do- It really is delicious! You need to make that cake!
This sounds wonderful, Arman. I love the sound of this side…perfect for Mother’s Day or any day…this would go with so many dishes.
Thank you Catherine 🙂
You post made me smile!!! You mom sounds amazing and so fun. And this rise? Amazing just as well!! I’m loving everything about it and I’m thinking this is something my whole family will love. Tell your mom that a family in San Diego is loving the recipe!!
Kim!!! We have relatives in San Diego and San Jose- I’ll make her personally come and make it for you guys 🙂
This looks like a perfect combo and all staples I have on hand!
Thanks Melanie! 🙂
I have this for lunch at work whenever the kitchen sends it to us! Instead of rice, they use couscous but it’s just as good! Thanks for the recipe! My family is Polish so whenever I asked my mom for new socks because mine were only holes, she gave me the newspaper…
Glad you enjoyed it with couscous!
I am so making this. as soon as I cat EAT again (had a massive dental surgery today, guh). I will have this waiting for me in a few days…
OMG! No wonder I saw that grilled cheese question- The answer is YES!
I have no idea who invented Turkey delight for real, but I tried to make it once in college and failed miserably. That was also in my hot-pocket-turkey-sandwich days, so I guess I can’t really blame myself.
ohhh Turkish delight or Turkey Delight? Turkish Delight is a dessert 🙂
See, now THIS is my kind of salad.
And while my mom isn’t nearly as funny as yours, she does go on quite a tangent about “fat free” foods a lot. Its annoying as hell.
Fat free foods are less calories!
Fat free foods are better for you!
You won’t get fat from fat free foods!
Oh my gosh mom do you know its 2015 and that “fat free” crazy was like, 10 years ago?!
Urgh. The damn fat free shenanigans!