Curried Rice Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

I like to serve this Indian-inspired rice salad with Roast Loin of Pork in Ginger Marinade. It’s a great crowd pleaser for buffets. To turn the salad into a meal, add pieces of cooked chicken or duck.


Curry Vinaigrette

  • ½ cup fresh lemon juice, or to taste
  • 2 tablespoons salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch of cayenne pepper
  • 1 cup (or as needed) peanut oil

Rice Salad

  • ½ cup shelled pistachio nuts
  • 2 cups white rice, preferably basmati
  • ½ cup currants, plumped for 10 minutes in hot water to cover and then drained
  • 4 to 6 green onions, thinly sliced



For the curry vinaigrette, combine the lemon juice with the salt, pepper, and spices and gradually whisk in the oil. Taste and adjust seasoning. Add more lemon, if you like.

Preheat the oven to 350 degrees. Spread the pistachios over a baking sheet and toast in the oven until fragrant, 4 to 6 minutes.

Combine rice with 4 cups water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until cooked through but still firm, about 25 minutes. (Test a kernel of rice between your teeth.) Toss the warm rice with the vinaigrette, then fold in the plumped currants, the pistachios, and the green onions.