Delia Smith Rice Salad Recipe

This classic rice salad is light, fresh, and properly satisfying, with fluffy grains, crisp vegetables, and a zingy lemon dressing that soaks in without turning everything soggy. It’s the kind of make-ahead dish that tastes even better after a short chill, making it ideal for picnics, lunchboxes, and easy summer suppers. The method is straightforward and beginner-friendly, with just a little cooling time while the rice (and any toasted toppings) come down to room temperature. Total time is about 1 hour, including cooling and a short chill.

Ingredients

For the rice

• 250g basmati or long-grain rice
• 1 tsp fine salt (for the cooking water)

For the vegetables and herbs

• 1 red pepper, halved and deseeded
• 4 spring onions, finely sliced
• 1/2 cucumber, deseeded and diced
• 200g cherry tomatoes, halved
• 1 celery stick, finely diced
• 150g sweetcorn (canned, drained, or thawed frozen)
• 80g frozen peas, thawed
• 20g fresh parsley, chopped
• 10g fresh mint, chopped (optional)

For the dressing

• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp honey (or 1 tsp caster sugar)
• 1 small garlic clove, finely grated
• Fine salt and freshly ground black pepper, to taste

To finish

• 60g flaked almonds (or pine nuts), toasted

How to Make Delia Smith Rice Salad Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray for the pepper and set aside a small tray for the nuts so everything toasts evenly.
• Cook the rice: Bring a large pan of water to the boil and add the salt. Tip in the rice and cook until tender (usually 10–12 minutes, but follow your packet). Drain well, rinse briefly under cold water to stop the cooking, then spread the rice out on a wide plate or tray to steam-dry and cool.
• Roast the pepper: Place the pepper halves cut-side down on the prepared tray and roast for 18–20 minutes, until the skin blisters and looks slightly charred. Transfer to a bowl and cover (a plate or cling film works) for 10 minutes, then peel off the skin and dice the flesh.
• Toast the nuts: Spread the flaked almonds (or pine nuts) on the small tray and bake for 4–6 minutes until lightly golden. Keep an eye on them because they colour quickly. Tip onto a cool plate straight away so they stop cooking.
• Prep the vegetables: Slice the spring onions. Dice the cucumber (I like to scoop out the seeds first so the salad stays crisp). Halve the tomatoes, dice the celery, drain the sweetcorn, thaw the peas, and chop the herbs.
• Mix the dressing: In a small bowl, whisk together the olive oil, lemon juice and zest, vinegar, Dijon mustard, honey, and grated garlic. Season with salt and plenty of black pepper. Taste and adjust, it should be bright and lightly sharp.
• Assemble the salad: In a large bowl, combine the cooled rice, diced roasted pepper, vegetables, and herbs. Pour over the dressing and toss thoroughly, lifting and folding so you keep the grains separate.
• Cool and chill: Cover and chill for 20–30 minutes so the flavours settle. Just before serving, toss once more and scatter over the toasted nuts for crunch.

Tips

Why is my rice salad clumpy?

It usually comes down to dressing warm rice or not letting it steam-dry. Spread the drained rice out on a tray, cool it completely, then dress. Tossing with a light hand also helps keep the grains separate.

How do I stop the salad from turning watery?

Deseed the cucumber, drain sweetcorn very well, and make sure the rice is properly drained and cooled. If you’re making it a day ahead, hold back the tomatoes and stir them in shortly before serving.

Can I make it more filling without losing the fresh texture?

Yes. Add cooked chicken, flaked tuna, cooked prawns, or a drained tin of chickpeas. Keep additions dry and well-seasoned so they don’t dilute the dressing.

How can I make the flavour pop if it tastes bland?

Add a pinch more salt, a squeeze of lemon, and extra black pepper. Rice needs confident seasoning. A little extra mustard in the dressing also perks everything up.

Serving Suggestions

• Alongside roast chicken, grilled salmon, or sausages
• With a big green salad and crusty bread for an easy lunch
• As part of a picnic spread with quiche, cold meats, and fruit
• With hummus and roasted vegetables for a vegetarian plate

Storage

Room temperature

Keep the salad out for no more than 2 hours (or 1 hour on very warm days). It’s best served cool rather than icy cold.

Refrigerator

Store in an airtight container for up to 3 days. For the best texture, add the toasted nuts right before serving and refresh with a small squeeze of lemon if needed.

Freezing

I don’t recommend freezing the fully assembled salad because the vegetables soften and weep as they thaw. You can freeze the cooked rice on its own for up to 1 month, then defrost, steam-dry, and assemble fresh with the vegetables and dressing.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 46g
• Protein: 8g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 380mg

Nutrition values are estimates and will vary depending on brands, exact ingredients, and portion sizes.

FAQs