Classic Aussie Rice Salad

 Classic Aussie Rice Salad: Colourful, Crunchy, Creamy Summer Favourite! perfect for BBQs, picnics, Christmas lunch and every Aussie gathering! 

Ingredients:

Salad Base:

- 3 cups cooked long-grain rice, cooled completely

- 1 cup corn kernels (fresh, tinned or thawed frozen)

- 1 cup diced pineapple (fresh or tinned, drained)

- ½ cup red capsicum, finely diced

- ½ cup celery, finely diced

- ¼ cup spring onion, sliced

- ¼ cup sultanas

- 2 tbsp chopped parsley

- ¼ cup toasted slivered almonds or cashews (optional)

Creamy Dressing:

- 1 cup whole-egg mayonnaise

- 1 tbsp Dijon mustard

- 2 tbsp lemon juice or white vinegar

- 1 tbsp mango chutney (optional, for sweetness)

- Salt and pepper, to taste

Optional Add-Ins:

- ½ cup peas

- ½ cup grated carrot

- 1 diced apple (for extra crunch)

- 1 tsp curry powder (for curried rice salad twist)

---

Directions:

1️⃣ Cook + cool rice:

1. Cook rice according to packet directions.

2. Spread onto a tray to cool completely - prevents the salad going mushy.

---

2️⃣ Make the dressing:

3. Whisk mayo, mustard, lemon/vinegar, chutney, salt and pepper until smooth.

4. Taste and adjust - tangy is best!

---

3️⃣ Build the salad:

5. In a large bowl combine cooled rice, corn, pineapple, capsicum, celery, spring onion, sultanas and parsley.

6. Add nuts or peas if using.

---

4️⃣ Dress + chill:

7. Pour dressing over salad and mix gently to coat every grain.

8. Chill 1–2 hours (or overnight) to let flavours develop.

---

To serve:

A bright, creamy, fruity salad - perfect with BBQ meat, prawns, ham, chicken or Christmas platters!