Curried rice salad        

A flavourful main or side dish!

I love rice salads and this one is a particular favourite. It’s a very versatile recipe in that you can vary the fruit, swapping in ripe mango or peaches in place of the oranges. This is a great summertime recipe, too, as it’s perfectly packable and the mayonnaise-free salad can sit out in warm temperatures for a little while without fear of quickly spoiling. Best of all, it will be appreciated by vegans, vegetarians and those following gluten and/or dairy free diets. If you’re looking for more fresh ideas on how to cook with rice, check out this recipe roundup.



  • 1 cup (210 g) uncooked basmati rice
  • 2 seedless clementine oranges, peeled and coarsely chopped *
  • 1/2 cup (60 g) pepitas (green pumpkin seeds)       
  • 1/2 cup (70 g) roasted cashews, coarsely chopped
  • 1/4 cup (36 g) currants or raisins
  • 2 tablespoons (7.5 g) chopped cilantro leaves
  • 1 green onion, finely chopped
  • Lime wedges, to serve
  • Additional chopped cilantro, to serve

*or 1 tin mandarin orange segments, drained and patted dry


  • 1/4 cup (60 mL) freshly squeezed lime juice
  • 1 teaspoon (5 g) medium red curry paste (or more, to taste)
  • 1/2 teaspoon (2.8 g) salt
  • 1 teaspoon (5 mL) maple syrup
  • 1 tablespoon (3.75 g) chopped cilantro leaves
  • 1/3 cup (90 mL) vegetable oil


  • Rinse and drain the rice; put it in a medium-sized pot with a lid. Add 2 cups (500 mL) of water; bring to a boil then lower heat so it is just simmering. Cook approximately 15 minutes, till all water has been absorbed. Remove from heat; let sit 5 minutes then transfer to a serving bowl and refrigerate until cool.
  • While rice cooks, prepare dressing by placing lime juice, curry paste, salt, maple syrup and cilantro in a small jar with a tight lid. Shake to blend well. Add vegetable oil and shake again. Taste and adjust seasoning if desired.
  • When rice has cooled, add the clementines, pepitas, cashews, currants, cilantro and green onions to the bowl. Toss gently to combine.
  • Shake the dressing then drizzle about 2/3 of it over the rice mixture; toss gently. Refrigerate for up to 6 hours if not serving immediately.
  • At serving time, drizzle remaining dressing over top and toss again. Sprinkle with a bit more cilantro. Pass the lime wedges at the table should people wish to add an additional squeeze over top.

Serves 2 – 3 as a main course or 4 – 6 as a side dish.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.