My Classic Rice Salad with a Lemon and Herb Dressing
A truly reliable rice salad is an essential part of any cook's repertoire. This version, with its zesty dressing and colourful additions, is quite simply the best.
How to Make the Perfect Delia Smith Rice Salad Recipe Every Time
There are few things more versatile than a good Delia Smith Rice Salad Recipe, a dish that has sadly been much maligned over the years. We’ve all experienced the disappointing versions – claggy, stodgy, and bland. But a well-made rice salad is a thing of beauty: light, fluffy, and vibrant with fresh flavours. It's an indispensable part of any buffet, a star at picnics, and a wonderfully reliable side dish for grilled meats or fish.
The problem usually lies in the cooking of the rice itself. It's so easy to get it wrong, but equally simple to get it right once you know how. The absorption method, which I'll show you here, is the key. It guarantees that every grain is separate, fluffy, and perfectly cooked, ready to absorb the zesty dressing without becoming a solid mass.
This recipe is a blueprint, a foundation upon which you can build. It is, I think, perfect as it is, but feel free to add your own touches once you've mastered the basic technique. It will restore your faith in what a proper rice salad should be, and I have a feeling it will become a recipe you return to again and again.
Why You'll Love This Recipe
- Rinsing the rice thoroughly before cooking removes excess surface starch, which is the primary cause of sticky, clumpy results.
- The absorption method of cooking ensures the rice is steamed perfectly, resulting in separate, fluffy grains rather than a waterlogged texture.
- Making the dressing separately and tossing it with the warm, cooled rice allows the grains to absorb the flavour evenly without becoming mushy.
Ingredients
- 350g long-grain white rice
- 600ml cold water or light vegetable stock
- 1 teaspoon salt
- 1 large red pepper, deseeded and finely diced
- 1/2 a cucumber, peeled, deseeded, and finely diced
- 6 spring onions, trimmed and finely sliced
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- For the Dressing:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon caster sugar
- Salt and freshly milled black pepper
Equipment Needed
Medium saucepan with a tight-fitting lid · Fine-mesh sieve · Large baking tray · Very large mixing bowl · Sharp knife and chopping board · Small bowl or jam jar for the dressing · Whisk or fork
Step-by-Step Instructions
- First, prepare the rice. Place the rice in a fine-mesh sieve and rinse it under cold running water for a minute or so, swishing it around with your hand until the water runs clear. This step is crucial and must not be skipped.
- Place the rinsed rice in a medium saucepan with a tight-fitting lid. Add the cold water or stock and the teaspoon of salt. Give it one stir, then place it over a high heat and bring it to the boil.
- As soon as it reaches a rolling boil, turn the heat down to the lowest possible setting, clamp the lid on tightly, and leave it to simmer for exactly 15 minutes. Do not be tempted to lift the lid during this time.
- While the rice cooks, prepare the vegetables. Have your diced red pepper, cucumber, and sliced spring onions ready in a very large mixing bowl.
- To make the dressing, simply whisk all the ingredients – olive oil, lemon juice, mustard, and sugar – together in a small bowl or shake them in a screw-top jar. Season with a little salt and plenty of black pepper.
- After 15 minutes, remove the rice from the heat. Take off the lid – you will see small craters on the surface of the rice, which indicates the water has been fully absorbed. Now, use a fork to gently fluff the rice and separate the grains.
- Tip the hot, fluffed rice directly onto a large, clean baking tray. Spread it out into a thin layer. This allows it to cool quickly and prevents further cooking, which helps keep the grains separate.
- Once the rice has cooled to just warm (about 10-15 minutes), transfer it to the large mixing bowl with the prepared vegetables. Add the chopped parsley and chives.
- Pour over the dressing and use a large metal spoon to toss everything together gently but thoroughly, ensuring every grain of rice is lightly coated. Have a taste and add more salt or pepper if you feel it needs it.
- The salad can be served immediately, but it's even better if you can leave it for 30 minutes at room temperature for the flavours to mingle.
Delia's Notes from the Kitchen
The absolute secret to a non-claggy rice salad lies in two key stages: rinsing the starch from the uncooked rice and, once cooked, separating the grains with a fork while it cools on a tray. Do not be tempted to skip these steps; they are what make all the difference between a disappointing, stodgy salad and a light, fluffy one. Using good quality extra virgin olive oil in the dressing is also paramount, as its flavour is very prominent.
How to Store & Reheat
Store any leftovers in an airtight container in the refrigerator and consume within 2 days. For food safety, ensure the rice is cooled and refrigerated promptly. This salad is best served at room temperature; remove it from the fridge about 30 minutes before you plan to eat it. Do not reheat cooked rice that has been cooled.
Frequently Asked Questions
Why is my rice salad always sticky?
Stickiness is almost always caused by excess starch. The two most important steps to prevent this are to rinse the rice thoroughly under cold water before cooking, and to spread the cooked rice on a tray to cool quickly, which stops the grains from steaming further and clumping together.
Can I use a different type of rice?
Long-grain white rice is best for its ability to stay separate. Basmati also works very well. You can use brown rice for a nuttier flavour and more fibre, but it will require a longer cooking time and more water. I would avoid short-grain varieties like Arborio or pudding rice, as they are designed to be creamy and sticky.
How far in advance can I make this?
You can certainly make it on the morning of the day you wish to serve it. The flavours actually improve after an hour or two. If you need to make it the day before, I would advise keeping the dressing separate and tossing it through an hour before serving to keep everything as fresh as possible.
Can I freeze this rice salad?
No, I really wouldn't recommend it. The freezing and thawing process would ruin the texture of both the rice and the fresh vegetables, making them watery and mushy. This is a dish that is best made fresh.
What other vegetables can I add?
This recipe is an excellent base. You could add lightly blanched peas, tinned sweetcorn (drained well), finely chopped celery for crunch, or even some halved cherry tomatoes. Just be mindful not to add anything too watery, which could make the salad soggy.