Secrets to great rice salads?
When I was in college, there was a little cafe across the street from my freshman dorm that made the most amazing cold lemon chicken cold salad. Years ago, I tried to recreate it (lemony chicken, celery, fresh herbs, red onion, white rice) but never was able to. My cooking skills have since improved, so I'm going to try again.
What are your secrets for making tasty. non-sticky, non-goopy, rice salads with tons of flavor?
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5 Comments
--reice salad absorbs a TON of salt and any dressing/flavoring you throw on it. So taste it before you serve it and add seasoning as needed!
-- rice hardens in the frig so i prefer to dress the rice and veggies separately from the chicken- which needs to stay in the frig til close to when you eat it. Combine them before serving. This way, your rice keeps its nice texture and your chicken stays safe.
--If you CAN (you sound young enough to start some additional healthy habits!) --switch away from white rice to brown rice and other whole grains. I esp enjoy brown basmati rice and short grain brown rice (chewy.)
-- i use a ratio of ~1.75 cups liquid for 1 cup brown rice.
I always saute basati rice in med hot oil til toasted, before adding liquid; then bring to boil, add salt, cover and turn down to simmer.
-- the more textures you add to a rice salad, the more interesting. Consider adding nuts,seeds, dried fruits,beans, and other grains (wheatberries are a fav of ours- chewy and nutty.)