Curried Rice Salad

This curried rice salad has become a fast favorite in my house! There are just a handful of steps, many of which can be done at the same time, allowing the dish to come together in just over half an hour. The result is a vibrant and delicious salad that’s an explosion of flavors. The base is a spin on my classic baked rice, spiced up here with ginger and curry powder. Then you add seasoned, roasted chickpeas for a hit of protein, shredded cabbage for texture, and an abundance of fresh herbs for flavor. To take it to the next level, it’s tossed with a sweet and spicy lime dressing and showered with crispy onions. Now how delicious does that sound?

WHAT IS A RICE SALAD?

Rice salads are such a fun way to elevate a simple batch of rice. Old-school American rice salads were simple, often featuring accessible add-ins like peas and carrots, dressed in heavy, mayonnaise-based sauces popular at the time. But versions of rice salad have been a staple around the globe for hundreds of years. There are Mediterranean versions that are summery and vegetable-heavy, filled with fresh tomatoes, cucumbers, and herbs. Then there are Asian variations, like the Thai dish Khao Yam, that are spicy and fragrant. A rice salad is a great way to bulk up some cooked rice and transform it into more of a meal rather than a side. The possibilites of flavor combinations are endless.

My version takes more inspiration from an Indian pulao (or pilaf) and Persian lentil rice (which sometimes adds dates and raisins). What makes my version really stand out, in my opinon, is the texture from toasted shredded coconut and garlic. This combined with the crunch from crispy onions and a tangy dressing makes for a very refreshing dish. And because the chickpeas are baked in the oven, they have a beautiful golden brown color and slightly chewy texture that contrasts the fresh herbs, shredded cabbage, and fluffy rice in a fantastic way.

DON’T FORGET TO RINSE YOUR RICE!

The first step is to rinse the rice thoroughly. Place the rice in a fine mesh strainer and rinse until the water is noticeably clearer. You may not get the water to run fully clear, and that’s ok. In regards to the rice variety, I recommend long grain white basmati for this recipe. (I also adore extra-long grain basmati, if you can find it!).

REMIXING MY BAKED RICE

My standard baked rice gets its signature, balanced flavor and fluffy texture from oil, rice vinegar, salt, pepper, and bay leaves. Here, we cut back on the oil a bit. (As we’re adding more to the roasted chickpeas and the toasted coconut.) We also turn up the flavor with aromatic ginger and curry powder. Cover and bake for 30 minutes and that’s it! (This rice bakes best alone in the oven, so you can prepare the other components while it cooks.)

Depending on your oven, test the rice after 30 minutes to see if it’s done. If it needs a little more time, simply pop it back in for 5 minutes. Once the rice is tender, fluff it with a fork, crack the lid, and let it steam. Then transfer it to a serving dish and fluff it up to help it come to room temperature while the remaining components come together.

CRISPY ADD-INS

1. Roasted Chickpeas: These are such a go-to when I need a hit of protein fast. A drizzle of oil and few key seasonings are all you need to turn a can of chickpeas into a crispy, satisfying addition to any salad, pasta, or rice dish, like we’re doing here!

2. Toasted Coconut & Garlic: This may be my favorite part of the recipe. I call for avocado or coconut oil, but if you have coconut oil on hand, this is a great place to use it. It can be refined or unrefined, although the unrefined kind has an extra touch of coconut flavor that I love. (But don’t worry, there’s plenty of coconut flavor here, so use what you have.) The coconut and garlic slowly fry and release an absolutely intoxicating smell. Total flavor upgrade!

3. Crispy Fried Onions: I use store-bought onions here, and there are so many options available. These are my favorite for this rice salad, but you can also use French’s crispy fried onions. (You know, the ones your aunt uses on green bean casserole!) If it isn’t around Thanksgiving and you’re not sure where to find them, check by the croutons and salad dressing. Or if you have a local Asian market, you can also usually find big containers of fried shallots which are fantastic, as well.

RICE SALAD DRESSING

The lime dressing in this recipe is almost like a simplified vegan translation of a Vietnamese nuoc cham or a Thai prik nam pla. Both are punchy Southeast Asian dressings made primarily of fish sauce, lime juice, and sweetener. Tamari does a fabulous job of replicating the deep, fermented umami flavor of fish sauce, while being totally vegan and easy to find. I also love the fruity sweetness of agave, instead of granulated, white sugar. And the fresh Thai chilies balance that sweetness with the most amazing kick. If you can’t handle that or don’t have access to any small, hot chilies, don’t worry. A pinch of crushed red pepper flakes, a scoop of sambal oelek, or a squeeze of sriracha would all be fine replacements.

This sweet and sour dressing almost pickles whatever onion you use, resulting in a perfect, fresh bite that isn’t too harsh. I love the color of red onions, but scallions, shallots, or chives would all work nicely. If you’d like, you could make this dressing in advance and keep it tightly-sealed in the fridge.

PREPARING AND SERVING THE CURRIED RICE SALAD

This recipe involves some multitasking which will allow you to have the quickest results. First, you bake the rice. While that bakes, you prepare the chickpeas, dressing, and garnishes. As each component finishes, you transfer them to a large serving platter. Then you toss and serve! I like to make and eat this day of for the best results.

FRESH GARNISHES

Now for the fun stuff. Toast up the coconut and garlic, and add the mixture straight to the dish full of rice and chickpeas. Then add some sliced cabbage or lettuce if you’d like to bulk up the salad a bit. And finally, finish it off with a generous pile of fresh herbs. I love loads of mint and parsley here, but you could substitute the parsley with cilantro. (If you can’t get 3/4 cup of mint out of those tiny plastic packages from the grocery store, you can make up the amount in parsley or cilantro. I grab mine from the garden because that’s how I roll!) Then shower it in crispy fried onions for one more layer of flavor and texture. Mix table-side to wow your guests and serve with lime wedges to take it over the top!

ENJOY THIS CURRIED RICE SALAD!

Voilà, a beautiful curried rice salad that is guaranteed to please! The more you make this, the more you’ll be able to push and pull the recipe. I’m sure it’ll become a go-to for hosting, especially as we enter the wonderful season of outdoor dining. Also, this rice salad is delicious at room temperature, which makes it a perfect picnic food, if you ask me. Don’t get me wrong, I love a pasta salad—but imagine bringing this to a summer potluck instead.

Please try this recipe and let me know what you think! It’s such a perfect dish for the warmer months but isn’t super dependent on summer produce, so it’s also amazing to brighten up your kitchen year-round. I truly hope that you enjoy this dynamic dish and all its vibrant flavors and influences. I just adore it.

IF YOU LIKED THIS CURRIED RICE SALAD, CHECK OUT THESE OTHER FLAVORFUL RECIPES:

Vermicelli Noodle Bowl

Fried Caper Panzanella

Radish and Avocado Rice

If you do make this, please leave a comment and a rating below as this greatly helps my recipes to be seen! And if you share it on social media please tag me, I love to see it. Happy cooking, y’all!

–Timothy

Food styling, photography, and recipe by Timothy Pakron
Text by Hannah Kearing and Timothy Pakron