Skip to main content New<> this month
Get the Allrecipes magazine

Louisville Rice Salad

Rated as 4.44 out of 5 Stars
38

"A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 399
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
  3. Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
  4. Pour dressing over the cooled rice and stir to combine.
  5. Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
  6. Cover salad and refrigerate until chilled, at least 1 hour.

Footnotes

  • Cook's Note:
  • Use your favorite color of bell pepper; use at least 2 of the optional ingredients.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 399 calories; 23.1 44.2 5.6 0 225 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great alternative for a nice salad. I used apples and dried cranberries as I had no mandarin oranges or raisins in the house. Served it with cinnamon rubbed chicken and some sauted zucchini. Mad...

Most helpful critical review

Used a mix of brown rices, wild and white .Added an Asian pear and red grapes and onion. This has possibilities of being great by doing a more flavorful dressing. Might try an Asian type of dr...

Most helpful
Most positive
Least positive
Newest

Great alternative for a nice salad. I used apples and dried cranberries as I had no mandarin oranges or raisins in the house. Served it with cinnamon rubbed chicken and some sauted zucchini. Mad...

This is a nice light side dish. Added peas, red onion, red pepper, and mango. Served with salmon. Very nice

I really liked this rice salad! I used my lemon olive oil for the oil, but then later I was thinking that my blood orange olive oil would have made it even better---so next time. I chose to us...

I think this is my new go to recipe for when I have leftover rice to use up. Easy, versatile, and tasty. This time I used white vinegar instead of wine (cause I mis-read directions), dried herb...

Used a mix of brown rices, wild and white .Added an Asian pear and red grapes and onion. This has possibilities of being great by doing a more flavorful dressing. Might try an Asian type of dr...

Really good. I substituted with sunflower seeds and added sweet peppers. Quick and easy.

Excellent, so light and flavorful. One major change - the oil can be reduced by half. I omitted raisins and peas and used red onion.

Made this for a family dinner and everyone loved it and wanted the recipe. I added toasted almonds, raisins, peas, bell pepper and onion. Thanks for sharing the recipe!