The best rice salad I've ever had was from the lunch buffet at City Bakery. It was black rice, sugar snap peas, kaffir lime leaves and scallions in a sesame vinaigrette. You could easily substitute red rice for this.

I concocted a Greek rice salad one summer that was very tasty. Shredded grape leaves, dill, red onion, toasted pine nuts, lemon and feta (now I would substitute tofu). That would be good with jasmine rice.

I make this rice salad all the time: Combine 1 cup cooked lentils (the small french lentils don't get too mushy), 1 cup cooked rice, 2 tsp cumin, salt to taste, and 1 whole medium onion, sliced into rings and cooked slowly in olive oil with a pinch of salt until deeply caramelized. It's great hot or cold.

One of my all time favorite rice salads is one that was originally published in Food and Wine magazine:
http://www.foodandwine.com/recipes/cilantro-rice-salad-with-olives

Over the years, I've used different dressings, added different vegetables (depending on what is in season), added nuts, etc. I guess the main thing is that you are a cilantro person.

I love this sushi roll rice salad:, I suppose you could use any rice:
http://www.epicurious.com/recipes/food/views/Sushi-Roll-Rice-Salad-106755

A rice salad with Mandarin oranges and cucumbers is nice. You could skip the orange blossom water as it can be hard to find...and sub a splash of orange juice.

http://cookingwithanne.blogspot.com/2009/02/veggie-wednesday-mandarin-orange-and.html