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Sunday, 25 April 2010

Rice Salad




My mother in law Kate is an amazing cook! I have learnt a lot from her and can't wait to be in Sydney to learn some new recipes and tricks!

This is a very very simple rice salad that Kate has been cooking for years. You can make the salad in the morning, pop it in the fridge and then serve at a bbq, picnic or with a nice piece of steak or chicken for dinner.

I think it's the dressing that makes it!!

Ingredients

2 cups rice, cooked and cooled
1  carrot, finely chopped
1/2  red onion, finely chopped
2  celery stalk, finely chopped
1  capsicum, finely chopped
1  small can of tin corn, drained
1/4 cup mayonnaise
1/4 cup cream
1 tablespoon chicken stock
Salt & pepper for seasoning

Method

Cook rice and set aside to cool. Once the rice is cool combine vegetables with rice. Make your dressing. I find the easiest way to make the dressing is to pour the cream, mayo and stock into a small plastic jar and shake well. Pour over rice and vegetables and combine. Season with salt and pepper.

How easy is that!!! And the rice salad is so tasty!
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