Christmas Chutney Rice Salad
This rice salad recipe is a colourful, make-ahead side for a sunny Christmas lunch, with fluffy rice, crisp peppers and a fruity chutney dressing.
Dried cranberries add a festive touch, while lemon juice keeps the dressing lively rather than overly sweet. Serve it cold alongside braaied chicken, gammon or grilled vegetable skewers.
Why it works on a South African Christmas table
It uses familiar supermarket ingredients, stretches easily for a crowd and leaves the oven free for other dishes. The red pepper, green herbs and golden corn look cheerful next to the Christmas mains, without needing elaborate garnishes.
Ingredients
For the dressing
Instructions
- 1Measure the water recommended on your rice packet for 300 g rice. Add it to a saucepan with the rice and cooking salt. Cook using the packet’s covered absorption method, usually around 20–25 minutes, until the grains are tender.
- 2Take the saucepan off the heat and rest, covered, for 5 minutes. Separate the grains with a fork, then transfer to a clean, shallow tray and spread thinly to release heat quickly.
- 3Once the strongest steam has subsided, put the tray in the fridge; aim to refrigerate within 1 hour of cooking. Do not wait for the rice to become cold on the counter. Chill until cold throughout, allowing approximately 45–60 minutes depending on the tray and fridge.
- 4Drain the corn in a sieve and blot away excess moisture. Prepare the pepper, carrots, spring onions, cranberries and parsley, keeping the vegetables chilled while you finish the dressing.
- 5Stir the chutney, lemon juice, mustard, dressing salt and pepper together in a large bowl. Whisk in the oil until the dressing is evenly blended.
- 6Tip the cold rice into the dressing and loosen any clumps gently with two forks. Add the remaining salad ingredients and toss until the vegetables and cranberries are evenly distributed.
- 7Cover and refrigerate for 30 minutes before serving. Taste and add a little extra lemon juice or seasoning if needed. Transfer a small portion to a serving bowl and keep the rest refrigerated for topping up.
Nutrition (per serving)
- Calories
- 327 kcal
- Carbohydrates
- 44.5 g
- Protein
- 5.2 g
- Fat
- 14 g
- Saturated fat
- 1.7 g
- Sugar
- 9.8 g
- Fibre
- 3.3 g
- Sodium
- 369 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Allow about 75–90 minutes for cooling and flavour development, in addition to the 20 minutes of preparation and approximately 30 minutes of cooking and resting.
- Make the salad the evening before, cool the rice promptly and keep it covered at 5°C or colder. Eat within 24 hours of cooking the rice.
- For an outdoor braai, nest the serving bowl over ice and replenish it with small chilled portions. Discard salad left unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 32°C.
- Swap the cranberries for the same weight of sultanas if you prefer a more traditional fruity rice salad.
Frequently asked questions
Can I use basmati rice instead?
Yes. Use 300 g uncooked basmati and follow its packet instructions for water and cooking time. Cool it promptly in a shallow layer, just as you would the parboiled rice.
Is this rice salad mayonnaise-free?
Yes. The dressing combines oil, lemon juice, chutney and mustard, so there is no mayonnaise. It still needs refrigeration, especially in summer weather.
Can I leave out the dried fruit?
Absolutely. Omit the cranberries for a less sweet salad. The chutney provides enough fruitiness to balance the lemon and mustard without needing a replacement.
