There’s something retro about an old fashioned curried rice salad — the kind you spot at barbecues, Christmas spreads, and school fetes, and it always disappears fast. This curried rice salad recipe is quick, gluten-free, and packed with fluffy rice, crunchy apple, toasted nuts, and a creamy, mild curry dressing that the whole family will love.
If you enjoy crowd-pleasers like my Zucchini Slice or Quiche Lorraine, this salad deserves a spot in your regular rotation.
Omg. I love it. I added capsicum for colour that I needed to use up.
- Amanda
This easy curried rice salad is a classic Aussie side dish — one of those recipes that’s been scribbled on index cards, passed around at gatherings, and made a hundred different ways by different mums. My version uses a simple curry powder dressing (I love the bright flavour of Keens), crunchy toasted nuts, sweet raisins, and crisp apple chunks for freshness.
It’s versatile, too. Want a simple curried rice salad with mayonnaise? Just swap some of the olive oil for mayo to make it creamier. After something a little more fruity? Add pineapple chunks like you’d find in a Mary Berry curried rice salad or in BBC Good Food’s retro versions.
Best of all, it’s make-ahead friendly — I often cook the rice the day before and assemble it just before serving. Like my Crispy Rice Salad and Halloumi & Zucchini Fritters, this dish is designed for busy mums who still want something colourful and delicious on the table.
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Why You're Going To Love This Recipe
- Quick & easy – just 25 minutes from start to finish.
- Make-ahead friendly – prep it the day before and let the flavours develop.
- Versatile – perfect as a side for barbecues, roasts, or a light vegetarian lunch.
- Family approved – mild curry flavour that’s not overpowering (great for kids!).
- Gluten-free & adaptable – easy to tweak for dietary needs.
Salad Ingredients
This recipe calls for everyday ingredients, but here are a few notes to help you get it just right:
- Rice – use any type you like: long grain, basmati, brown, or even wild rice. Brown rice holds its shape better and adds more fibre. Make sure it’s completely cooled before mixing.
- Nuts – pecans, almonds, walnuts, pistachios or cashews all work beautifully. Toasting them first brings out their crunch and flavour.
- Curry powder – a mild curry powder such as Keens gives that classic flavour without being too spicy for kids.
- Apple – adds a refreshing crunch and a hint of sweetness.
Variations
- Gluten-free: This recipe is naturally gluten-free as long as your curry powder is certified GF.
- Curried rice salad with pineapple: stir through a small can of drained pineapple chunks for extra sweetness.
- Curried rice salad with mayonnaise: swap half the olive oil in the dressing for whole-egg mayo for a creamy twist.
- Curried chicken rice salad: add 1–2 cups of cooked shredded chicken to turn it into a hearty main meal.
How To Make Curried Rice Salad
This recipe couldn’t be simpler! Here’s how to pull it together in just a few steps:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Step 1: Cook the rice – follow packet directions (1⅓ cups uncooked rice makes 4 cups cooked). Cool completely.
- Step 2: Prep the mix-ins – finely dice the red onion and spring onions, chop the apple, and toast your nuts in a dry frying pan.
- Step 3: Make the dressing – whisk olive oil, vinegar, sugar, curry powder, salt, and pepper in a small bowl until smooth.
- Step 4: Combine – place the cold rice into a large bowl. Add onion, spring onion, apple, raisins, and nuts. Pour over the dressing and stir until everything is coated.
- Step 5: Chill & serve – refrigerate until ready to serve.
Top Tip
Cook the rice the day before and chill it — cold rice mixes better, keeps its texture, and won’t turn mushy.
Recipe Tips
- Use freshly cooked or packet pre-cooked rice — just make sure it’s cooled.
- Toast nuts in a dry pan for a few minutes until golden and fragrant.
- Dice the apple just before adding so it stays crisp (a squeeze of lemon juice prevents browning).
- Use sultanas, raisins, or even chopped dried apricots if that’s what you have on hand.
- If you like it creamier, replace half the olive oil with mayonnaise.
- Store in an airtight container in the fridge for up to 3 days.
- This recipe is not suitable for freezing as the rice and apple will lose texture.
Curried Rice Salad FAQs
Yes! Cook the rice and make the dressing the day before. Toss everything together on the day of serving for the best texture.
Brown or long grain rice holds up best, but basmati rice, jasmine rice and wild rice add a lovely flavour.
Absolutely – this recipe is naturally vegan, just make sure your curry powder doesn’t contain added ingredients like milk powder.
Yes – frozen peas, chopped celery, capsicum, or even corn kernels are all delicious add-ins.
Cool it completely in the fridge before mixing, and fluff with a fork before adding the dressing.
More Easy Salad Recipes
Curried rice salad is great when served alone or as a side paired with a main dish. Perfect with barbequed meat or chicken kebabs!
Here are a few of my favourite salad recipes:
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Curried Rice Salad
Ingredients
For The Salad
- 4 cups cooked rice white or brown (1 & ⅓ cups uncooked rice)
- ¼ red onion finely diced
- 4 spring onions finely diced
- ¾ cup chopped pecans or slivered almonds toasted
- ½ cup raisins or sultanas
- 1 apple chopped into small chunks
For The Dressing
- ¼ cup olive oil
- 3 tablespoon white wine vinegar
- 2 tablespoon caster sugar
- 1 tablespoon curry powder like Keens brand
- salt and pepper to taste
Instructions
- Cook the rice according to the packet instructions. Set aside to cool completely. Note: use 1 and ⅓ cups of uncooked rice to make 4 cups of cooked rice.
- Place the cold rice into a large bowl.
- Add the diced red onion, spring onions, toasted nuts, raisins and apple pieces. Stir to combine.
- Place the dressing ingredients into a small bowl. Whisk together with a fork.
- Pour the dressing over the rice salad and mix to combine.
- Store in the fridge until needed.
Notes
- Use freshly cooked or packet pre-cooked rice — just make sure it’s cooled.
- Cook the rice the day before and chill it — cold rice mixes better, keeps its texture, and won’t turn mushy.
- Toast nuts in a dry pan for a few minutes until golden and fragrant.
- Dice the apple just before adding so it stays crisp (a squeeze of lemon juice prevents browning).
- Use sultanas, raisins, or even chopped dried apricots if that’s what you have on hand.
- If you like it creamier, replace half the olive oil with mayonnaise.
- Store in an airtight container in the fridge for up to 3 days.
- This recipe is not suitable for freezing as the rice and apple will lose texture.
Sally says
Is it really 2tbsp castor sugar? That seems an awful lot!
Lucy says
Yes - 2 tbsp is correct - but feel free to taste test and add less if you prefer!
Amanda says
Omg. I love it. I added capsicum for colour n need to used it up.
Lucy says
Fantastic!