Mimaw's Cool Rice Salad
A classic, creamy rice salad that comes together quickly thanks to instant rice and frozen peas. The simple mayonnaise and dill pickle dressing makes it a refreshing and satisfying side dish for picnics, potlucks, or light lunches.
An original recipe by Forkin
- Total time
- 1 hr 58 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 433 kcal
Allergen information: may contain eggs and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 360 mlwater
- 280 gfrozen peas
- 0.5 tspsalt
- 200 ginstant rice
- 30 gyellow onion, finely minced
- 180 gmayonnaise
- 80 gdill pickle, chopped
Equipment
saucepan with lid · measuring cups · fork · mixing bowl · measuring spoons · cutting board · knife
The method
Step by step
- 1
In a medium saucepan, combine the water, frozen peas, and salt.
About 1 min
- 2
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
About 5 min
- 3
Remove the pan from the heat and immediately stir in the instant rice and minced yellow onion.
About 1 min
Cook’s note: Stir just enough to combine everything; over-mixing can make the rice mushy.
- 4
Cover the pan with a tight-fitting lid and let it stand for 13 minutes, or as directed on the rice package, until the liquid is absorbed.
About 13 min
Cook’s note: Avoid lifting the lid while the rice is standing to ensure it steams properly.
- 5
Uncover the pan, fluff the rice and pea mixture with a fork, and transfer it to a large mixing bowl.
About 2 min
- 6
Allow the rice mixture to cool completely to room temperature, which will take about 30 minutes.
Cook’s note: To speed up cooling, you can spread the rice mixture in a thin layer on a baking sheet.
- 7
Once cooled, add the mayonnaise and chopped dill pickles to the bowl.
About 1 min
- 8
Stir gently until all ingredients are evenly coated.
About 1 min
- 9
Cover the bowl and refrigerate for at least one hour to chill thoroughly and allow the flavors to meld before serving.
Cook’s note: The salad tastes even better if you can let it chill for a few hours.
Per serving
Nutrition
- Calories
- 433.1kcal
- Protein
- 5.5g
- Carbs
- 26.8g
- Fat
- 33.8g
- Fibre
- 4g
- Sugar
- 6.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
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