Delia Smith Rice Salad Recipe

This Delia Smith Rice Salad is a light, colourful, and wonderfully fresh dish that is perfect for warm days, picnics, or easy lunches. The rice is fluffy and tender, tossed with crisp vegetables and a bright, well-balanced dressing that brings everything together beautifully. It is simple to prepare, beginner-friendly, and full of clean, vibrant flavour. From start to finish, the recipe takes around 40 minutes, including cooking and cooling the rice.

Ingredients

For the Rice

• 250g long-grain rice
• ½ tsp salt
• 1 tbsp olive oil

For the Salad

• 1 small red onion, very finely chopped
• 1 red pepper, finely diced
• 1 yellow pepper, finely diced
• 100g cucumber, diced
• 75g sweetcorn, drained
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh chives, snipped

For the Dressing

• 3 tbsp extra virgin olive oil
• 1½ tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

How to Make Delia Smith Rice Salad

• Prepare the rice: Rinse the rice under cold running water until the water runs clear. Place it in a saucepan with plenty of boiling water and the salt. Cook for 10–12 minutes until tender but still holding its shape.
• Drain and cool: Drain the rice thoroughly in a sieve, then return it to the pan. Cover with a clean tea towel and the lid for 5 minutes to absorb excess moisture. Spread the rice onto a tray to cool completely.
• Prepare the vegetables: While the rice cools, finely chop the onion, peppers, cucumber, and herbs. Keep everything evenly sized so the salad has a neat, balanced texture.
• Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and slightly thickened.
• Assemble the salad: Place the cooled rice into a large mixing bowl. Add the chopped vegetables, sweetcorn, and herbs. Pour over the dressing and toss gently until everything is evenly coated.
• Chill before serving: Cover and refrigerate for at least 30 minutes to allow the flavours to develop. Toss lightly again before serving.

Tips for the Best Rice Salad

How do I stop the rice becoming sticky?

Rinse it well before cooking and avoid overcooking. Cooling it quickly on a tray also prevents clumping.

Can I prepare it in advance?

Yes, it actually tastes better after a few hours in the fridge as the dressing soaks into the rice.

What other vegetables can I add?

Finely chopped celery, grated carrot, or halved cherry tomatoes work beautifully without overpowering the dressing.

How do I keep the salad fresh for a picnic?

Store it in a sealed container in a cool bag with ice packs and keep it chilled until ready to serve.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Spoon into lettuce cups for a light starter.
• Pair with cold meats for a buffet spread.
• Top with crumbled feta for extra richness.

Storage

At Room Temperature

Do not leave the salad out for more than 2 hours, especially in warm weather.

In the Refrigerator

Store in an airtight container for up to 3 days. Stir before serving and adjust seasoning if needed.

Freezing

Freezing is not recommended as the texture of the rice and vegetables will become watery once thawed.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 10g
• Saturated Fat: 1.5g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Rice Salad Recipe

Recipe by Milli RoseCourse: SaladCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and colourful rice salad with crisp vegetables and a bright lemon dressing. Perfect for picnics, lunches, or buffet tables.

Ingredients

• 250g long-grain rice

• ½ tsp salt

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• 1 red pepper, diced

• 1 yellow pepper, diced

• 100g cucumber, diced

• 75g sweetcorn, drained

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh chives, snipped

• 3 tbsp extra virgin olive oil

• 1½ tbsp lemon juice

• 1 tsp Dijon mustard

Directions

• Rinse rice and cook in salted boiling water for 10–12 minutes until tender.
• Drain thoroughly and cool completely on a tray.
• Chop all vegetables and herbs evenly.
• Whisk dressing ingredients together until smooth.
• Combine rice, vegetables and dressing. Toss gently.
• Chill for at least 30 minutes before serving.

Notes

• Rinse rice thoroughly to prevent stickiness.
• Cool rice fully before mixing to keep vegetables crisp.
• Best enjoyed within 3 days.