Balinese Rice Salad Recipe

Escape to Bali with this vibrant and refreshing rice salad! A quick and easy recipe (ready in 25 minutes!), perfect for a last-minute picnic, summer supper, or a light yet satisfying main course or side dish. Inspired by Moosewood's Daily Special cookbook, this recipe uses leftover rice to create a flavor explosion with sweet pineapple, crunchy veggies, and a zesty homemade dressing. Get ready for a taste of paradise!

Prep Time 15 mins
Cook Time 25 mins
Calories 664.9 kcal
Protein 32g
Rating Be the first
Balinese Rice Salad 306

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Balinese Rice Salad

  • Mango Chutney
  • Cider Vinegar (not used in recipe, recipe calls for rice vinegar)
  • Vegetable Oil (not used in recipe, recipe calls for sesame oil)
  • 1 cup diced fresh pineapple
  • 1 clove garlic
  • 2 tablespoons soy sauce
  • Salt
  • Cayenne
  • 2 cups cooked brown rice
  • 1 cup diced fresh pineapple
  • 1/2 cup thinly sliced scallions
  • 1/2 cup diced celery
  • 1/2 cup diced bell peppers
  • 1/4 cup golden raisins
  • 1/2 cup bean sprouts
  • 1/2 cup baby corn
  • 1/4 cup chopped peanuts

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How to Make Balinese Rice Salad

  1. **Make the Dressing:** In a blender, combine 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove garlic. Blend until completely smooth.
  2. **Combine Ingredients:** In a large bowl, gently combine 2 cups cooked rice (day-old is best!), 1 cup diced fresh pineapple, 1/2 cup thinly sliced scallions, 1/2 cup diced celery, 1/2 cup diced bell peppers (any color), and 1/4 cup raisins.
  3. **Add Dressing & Toss:** Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
  4. **Add Sprout & Corn (Optional):** Add 1/2 cup bean sprouts and 1/2 cup baby corn, stirring gently. Alternatively, scatter them on top for a visually appealing presentation.
  5. **Toast Nuts:** Preheat oven to 350°F (175°C). Spread 1/4 cup chopped nuts (cashews, peanuts, or macadamia nuts work well) in a single layer on an un-oiled baking sheet. Toast for 5-7 minutes, or until golden brown and fragrant.
  6. **Garnish & Serve:** Garnish the salad with the toasted nuts. Serve immediately at room temperature or chill for 30 minutes for a cooler, crisper salad.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

62g

Fat

11g

Carbs

40g

Frequently Asked Questions

How long does it take to make Balinese Rice Salad?

Balinese Rice Salad takes about 40 minutes from start to finish — roughly 15 minutes to prepare and 25 minutes to cook.

How many calories are in Balinese Rice Salad?

Balinese Rice Salad has approximately 664.9 calories per serving, with about 32 g protein, 40 g carbohydrates and 22 g fat.

What ingredients do I need for Balinese Rice Salad?

The key ingredients for Balinese Rice Salad are Mango Chutney, Cider Vinegar, Vegetable Oil, Unsweetened Pineapple, Garlic, Soy Sauce. See the full list with measurements above.

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