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Rice Salad Recipe

Home > Adelaide > Food and Wine | Recipes
by Sheree (subscribe)
Published September 27th 2011
Leg Ham
Fresh Leg Ham straight off the bone makes this recipe original and tasty.

This delicious rice salad recipe has been in my family for years. What really makes this recipe original and tasty is the fresh leg ham, which we slice straight off the bone. With Summer time and Christmas just around the corner, this recipe is a keeper.

Packed with vegetables and a variety of flavours, this savoury dish has a sweet edge to it when you bite into those juicy corn kernels.

Rice Salad
This Rice Salad goes well with a Christmas Lunch or Summer BBQ.

Preparation time - 15 minutes (serves 6 people)


1 Cup long grain rice
4 Slices leg ham off the bone
1/2 Tin corn kernels
1/2 Capsicum
2 Eschalot sprigs
1 Celery stick
1 x Carrot
1/4 Cup mayonnaise
1 x Tablespoon of vinegar


1. Cook one cup of rice as per instructions on your rice packet.

2. Drain cooked rice in a strainer and wash with cold water. Leave to drain for 5 minutes then place in the fridge for half an hour.

3. Cut the ham, eschalots, celery and capsicum into small pieces and place in a salad bowl.

Eschalots give this salad a fresh taste.

4. Drain the corn and add to the bowl.

The taste of corn adds a sweet taste to this savoury dish.

5. Peel and grate the carrot then add to the bowl.

6. Add the rice to the bowl and mix through all the ingredients until the ham and vegetables are evenly spread through the rice.

Rice Salad
Mix the ham and vegetables evenly through the rice.

7. Mix the vinegar with the mayonnaise.

8. Stir the vinegar and mayonnaise mix through the rice until it is evenly spread in the rice salad.

9. Store the rice salad in a sealed container in the fridge until ready to be served.

This dish goes well with a Christmas lunch or Summer BBQ.
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Why? A savoury dish with a sweet edge
When: For Lunch or Dinner
Where: Perfect for BBQs and Christmas parties
Cost: $1.60 per person
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