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Add a taste of the tropics with this colourful rice salad – ideal for summer barbecues.
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Prep time 15 mins
Cooking time 30 mins
Effort Medium effort
Serves 4 (as a side dish)
Rinse the rice in a sieve under the cold water tap. Add to 250ml of cold water in a pan, bring to the boil, cover and cook for 25 minutes. Alternatively, cook according to pack instructions.
After cooking, return to the sieve and rinse under the cold water tap to cool.
When the rice is cool, stir in the vegetables, lime juice and zest, and coriander.
Use red onion instead of spring onions, if you prefer, and try adding other salad vegetables.
Place in a serving dish and sprinkle with coconut. Keep in the fridge until ready to serve.
It is important to cool the rice quickly and store it in the fridge.
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537kJ / 127kcal
23.3g carbohydrate, of which 3.8 sugars
1.8g fat, of which 0.7g saturates
Trace of sodium (equivalent to a trace of salt)