Rice Salad Recipe

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! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 191kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: While optional, you can reheat the rice in a skillet or microwave (with a few drops of water) until warm.

Nutrition