Easy Curry Rice Salad

One of my favorite side dishes! The flavor and combination of ingredients of this rice salad are so satisfying, it goes with so many main dishes, and it could not be easier to make.

If you were at a potluck with me last summer, there's a really good chance you've encountered this salad.

It was my staple item because it's easy to make (and you can do it ahead!), it's good at room temperature, it hits a lot of food groups, and it goes with so many main dishes! Basically, it's everything you could want in a side.

And oh yeah, also because I could make it using those microwavable pouches of rice which is how I was living last summer while we were in the throws of a kitchen renovation and all I had to work with was an instant pot and a microwave.

THIS IS SO EASY YOU DON'T EVEN NEED A KITCHEN TO MAKE IT.

The combination of flavors here is so satisfying I kind of can't stand it. If I have this in the fridge, I'm doing a drive by bite every time I get the chance. The sweetness of the raisins and honey, the punchiness of the red onion and vinegar, the warmth of the curry and mustard, it's all so good together!

Rice Salad

Rice salad is kind of like pasta salad's super hip cousin.

It's a fun way to eat rice that feels especially fresh and not at all heavy for the summertime.

It has all the ingredients that make it salad-esque, but it's so much more filling than your typical salad.

You can eat it on its own, or as a filling (but still light-feeling) side.

How to Make It

You'll need 4 cups of cooked white rice for this recipe. I use plain long grain white rice, but basmati or jasmine would also be delicious! This is a great way to use up leftover rice, but if you are cooking it specifically for this recipe, you'll need to cook 1 1/3 cups of dry rice.

The dressing can be made in a saucepan (recommended) or in the microwave (harder to control, but totally doable). Combine the red onion, vinegar, mustard, curry powder, honey, and salt and heat to a simmer. Remove from the heat and whisk in the oil.

Then, combine all the salad ingredients in a bowl, cover, and refrigerate for at least 1 hour before eating.

You really don't want to skip the chill time here! The rice soaks up the dressing, the raisins plump up, and all the flavors meld in the most satisfying way.

Substitutions

It's very easy to swap out ingredients here! As long as you've got the rice + the dressing, pretty much anything goes.

A few weeks ago I went to make this and I was mid-process when I realized I was out of cilantro and frozen peas. I used mint and minced bell pepper instead and it was just as good!

Serving

This is a rare food that is legitimately good at all temperatures. You can eat it cold for more of a pasta salad feel, but it's my favorite at room temperature or just a touch warmer, where I feel like the curry and mustard flavors really come out.

Eat this with:

• Any and all grilled meats (grilled chicken, hot dogs/brats, burgers, pork, steak... If you can grill it, it's probably good with this.)
• Your Easter lamb!
• A bed of greens.
• Roasts.

You can treat it as a side dish, you can treat it as a main dish. However you eat it, it's so good!