Sweet Rice Salad Recipes

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SWEET RICE SALAD



Sweet Rice Salad image

Make and share this Sweet Rice Salad recipe from Food.com.

Provided by Erica_Hildebrand

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

4 cups of precooked rice, cooled
1 can pineapple tidbits
1 can fruit cocktail
1 (16 ounce) container Cool Whip
2 cups mini marshmallows
1 package vanilla pudding mix

Steps:

  • Drain juice form pineapple and fruit cocktail into a bowl.
  • Pour in pudding mix and beat until ready.
  • Pour in cool whip and stir.
  • Stir in marshmallows, rice, pineapple and fruit cocktail.

Nutrition Facts : Calories 490.2, Fat 12, SaturatedFat 10, Sodium 86.5, Carbohydrate 88.7, Fiber 1.1, Sugar 23.2, Protein 5.9

SWEET RICE SALAD



Sweet Rice Salad image

My mother has made the sweet rice ever since I was young (a long, long time ago). We loved it but years ago I started adding cool whip and fruit cocktail to it for a dessert salad. Lately I've been adding cool whip and a box of frozen raspberries in syrup instead of the fruit cocktail, which we like better.

Provided by Connie Lea

Categories     White Rice

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup raw rice
3 -4 cups milk
1/2 cup sugar
8 ounces Cool Whip
1 (12 ounce) box frozen raspberries in light syrup

Steps:

  • Mix rice, sugar and three cups of milk and cook in double boiler for an hour or until rice is tender. You may need to add more milk. Add only enough milk to keep rice moist.
  • Chill rice and then mix in cool whip and raspberries.
  • Cooking time does not include time to chill.

SWEET CORN AND BASMATI RICE SALAD



Sweet Corn and Basmati Rice Salad image

Categories     Salad     Rice     Side     Sauté     Fourth of July     Picnic     Vegetarian     Buffet     Pecan     Corn     Summer     Healthy     Vegan     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

  • Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
  • Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
  • Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
  • Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
  • *Available at Indian markets and many supermarkets.

SWEET PEPPER WILD RICE SALAD



Sweet Pepper Wild Rice Salad image

Sherryl Ludlow of Rolla, Missouri sends a wild rice salad that's packed with health and fun flavors in every bite.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup uncooked wild rice
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth, divided
1-1/4 cups water, divided
3/4 cup uncooked long grain rice
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium zucchini, chopped
2 tablespoons olive oil, divided
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice

Steps:

  • In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl., Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

TANGY-SWEET SALMON AND RICE SALAD



Tangy-Sweet Salmon and Rice Salad image

While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

1 cup jasmine or basmati rice
Coarse salt
5 scallions, one whole and 4 finely chopped
1/4 cup chopped fresh parsley leaves
1/4 teaspoon peppercorns
1/2 pound fresh wild salmon
1/4 cup pine nuts, lightly toasted
1/4 cup golden raisins
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup fresh mint leaves, cut in fine strips

Steps:

  • Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
  • Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
  • Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.

FRUIT AND RICE SALAD



Fruit and Rice Salad image

This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups cooked long grain rice, cooled
3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
1 cup halved green grapes
1/2 cup sliced celery
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

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