This Curried Rice Salad has a delicious hint of curry spice, with a tropical twist. The rice turns yellow thanks to turmeric, and ground cumin and coriander give the curried rice recipe its name. Ingredients like pineapple, snap peas, almonds, and sultanas complete this tasty salad that makes a great lunchtime meal.
I’ve got more Rice Salad Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
Curried Rice Salad
I concocted this salad using some leftover ingredients that I had. I called it Tropical Curried Rice because of the ingredients that I used – a fusion of India and the Caribbean!
Okay, so the one tropical ingredient is pineapple – but you could easily add in mango, or maybe even some coconut flakes to amp up the tropical side!
Using turmeric not only adds to the curry flavours provided by ground cumin and coriander, but it also turns the rice a delightful yellow colour. The spices are cooked with the rice so that they can impart all of their delicious flavours.
While the rice is cooking, cut the vegetables and fruit into bite size pieces. I used:
- Red onion – but you could use spring (green) onions/scallions instead.
- Sugar snap peas – you could throw some frozen peas into the rice while it is cooking if you don’t have snap peas.
- Frozen sweetcorn – which is what I had. Fresh or canned will also be fine to use.
- Carrots – cut fairly small so that they cook through, but it’s okay if they still have a bite (I prefer cooked carrots this way!)
- Fresh pineapple – which I had leftover. Use canned pineapple if you have that.
- Sultanas – or raisins add to the curry vibe as they’re often found in Indian curries.
- Flaked Almonds – toast them if you have time to add another flavour dimension
If you have some fresh flat leaf parsley or coriander (cilantro) chop that up and sprinkle on top when serving.
- ½ pint basmati rice
- 1 pint water
- 1tsp ground turmeric
- 1tsp ground cumin
- ½tsp ground coriander
- 1 small red onion, finely diced
- handful sugarsnap peas, sliced
- 1 small carrot, finely diced
- ½ small pineapple, cut into small pieces
- ½ cup frozen sweetcorn
- handful of sultanas
- handful of flaked almonds
- 1tsp olive oil
- Place the rice, olive oil and spices into a pan and add the water, bring to the boil then add the carrots.
- Turn the heat down and simmer the rice and carrots for 7 minutes with the lid on.
- Remove from the heat and stir in the sugarsnap peas and frozen sweetcorn. Pop the lid back on and leave off the heat for 7 minutes.
- To serve, stir in the red onion, pineapple, sultanas and flaked almonds.=
- Sprinkle some more almonds on top if you wish.
- Fresh coriander or parsley would also have been a great addition!
- Serve warm or cold (I never re-heat rice)