Rice salad


  • 275ml rice (original recipe said brown rice, but we happily use white);
  • vinaigrette dressing (see separate instructions);
  • 3 spring onions, finely chopped;
  • 2 inches cucumber, finely chopped;
  • 2 large tomatoes, skinned and finely chopped
    [to skin tomatoes, soak in a bowl of boiling water for a few minutes, then peel off skin using the point of a knife];
  • 1 red pepper, de-seeded and finely chopped.


  • cook the rice and drain;
  • while rice is still hot, place in a large bowl, fluff it up with a fork, mix in the vinaigrette dressing, and allow to go cold;
  • mix in everything else, cover, and keep in a cool place until needed.

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