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Rice Salad

A delicious and tasty rice salad with sweetcorn, cherry tomatoes, spring onions and creamy cheese - try it.

  • 4 servings


  • ½ tsp Sea Salt
  • 300 ml Water
  • 160 g Rice (parboiled)


  • ½ tbsp Dijon Mustard
  • 2 tbsp Olive Oil
  • 2 tbsp White Wine Vinegar
  • 50 ml Water
  • ½ tsp Fine Salt
  • 1 Pinch Freshly Ground Pepper


  • 150 g Canned or Thawed Frozen Sweetcorn
  • 150 g Cherry Tomatoes Cut in Half
  • 5 Spring Onions Thinly Sliced
  • 200 g Salad Cheese in Cubes with Parsley and Garlic
  • 500 g Fried Meat (such as pork chops or chicken)
  • 2 Slices Stale Bread


Step 1

Boil the water with salt in a heavy-based pan. Add the rice and cook at low heat under a tightly closed lid for approximately 12 minutes or until cooked - stirring occasionally.

Step 2

Remove the pan from the heat and drain. Let the drained rice sit, covered for another 12 minutes.

Step 3

Using a large bowl mix the mustard, oil, vinegar, water, salt and pepper. Tip the cooled rice into the bowl with the dressing along with sweet corn, tomatoes and spring onions.

Step 4

Pour the cheese into a sieve and then turn it into the salad. Cover the salad and leave in the fridge for about ½ hour - the salad can be served before the rice is completely cold.