I have had 2 revelations this week – firstly, how good rice salad is. It is a salad that my Mother made a lot in Summer but some how it has never ever made it onto my radar. Perhaps we ate too much of it as we grew up, perhaps hers never inspired me to make them myself (sorry Mum).
In this 42C (107F) heat, I made a rice salad on a whim, because all I had to do was turn on the rice cooker – no other hot steamy cooking steps required. And the salad was so good, we are now converted.
The other revelation is, how good idli rice is for both stir-fried rice, and for rice salads. Idli rice is the type of rice used in India for making idli, dosa and the like. It is rice with attitude – separate, independent grains, that retain some bite even after cooking (think al dente rice), and that have a bit of swag. Yeah. It is perfect for rice salad.
But any other medium to long grain rice will do – don’t use rice that is sticky when cooked. You are looking for separate grains.
Or are you after some Capsicum recipes? Try How to Dry Capsicums, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Roasted Red Pepper Salad. Elizabeth David has a couple of Red Pepper Salads.
Perhaps you are looking for other Salad Recipes. Try Pasta or Couscous Salads, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Thai Lettuce Wraps. Our Mid-Summer Salads are here.
Sweet Pepper and Rice Salad
Cook your rice, but don’t over-cook it. Use your usual method or choose one of these. Dress the warm rice with a tarragon vinegar, extra virgin olive oil, salt and pepper, and a little grating of nutmeg. If you dress the rice while it is warm it will absorb the flavours more readily.
When it is cool, mix with chopped green, red and/or yellow peppers, or leave the peppers in strips/half rounds and mix into the rice.
Serve and enjoy!
Recipe notes and alternatives
Use a good white wine vinegar if tarragon vinegar is not available.
Add a little finely chopped tarragon or flat leafed parsley if desired.
A diced green chilli adds some spice.