This confetti rice salad recipe might appear to require lots of slicing and dicing, but truth be told, all the veggies can probably be prepped in less than 15 minutes. In fact, this would be a great recipe to set your benchmark, and then see how you improve over time. Or, just use a food processor to chop everything. Either way, this make-ahead dish will enliven any celebration with its delightful colors.

Recipe Summary

30 mins
40 mins
4 hrs
5 hrs 10 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine rice, salt, and olive oil in a baking dish. Stir to coat rice completely. Pour in boiling water. Cover tightly with aluminum foil.

  • Bake in the preheated oven until rice is tender, about 35 minutes.

  • Let rest, covered, for 10 minutes. Fluff rice with a fork until no large clumps remain. Let cool until barely warm and almost room-temperature.

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Slice carrots into long matchsticks. Boil carrots and green beans until beans are bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice vegetables.

  • Transfer rice to a large mixing bowl. Add carrots, green beans, peas, onions, and bell peppers. Season with salt and cayenne. Pour in 1/2 cup vinegar and 1/2 cup oil. Mix thoroughly. Cover with plastic wrap and refrigerate to let flavors blend, 4 to 24 hours.

  • Taste and season salad with more salt as needed. Pour in remaining vinegar and oil. Add dill and parsley and mix well. Let salad warm up slightly before serving, if desired.

Chef's Notes:

Cook rice with boiling vegetable or chicken broth, if preferred.

Rice vinegar will also work instead of sherry vinegar.

If you want something creamier, add some mayo, or sour cream, or any combination of both. If you do, I'd cut back on the oil and vinegar a bit, but either way, make sure you hold back some of whatever you're dressing this with. Any dressing you add before it goes in the fridge will be full absorbed, and I think the texture is much nicer if we moisten the salad with more before service.

Feel free to add corn and/or black beans for a heartier salad.

Nutrition Facts

284 calories; protein 3.3g; carbohydrates 30.9g; fat 16.2g; sodium 535.2mg. Full Nutrition

Reviews (6)

Most helpful positive review

Rating: 5 stars
I did not have sherry vinegar, so we mixed rice wine vinegar with some sherry we had on hand. The rice made in the oven is fantastic! This will be our new way of making perfect rice!!! Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I did not have sherry vinegar, so we mixed rice wine vinegar with some sherry we had on hand. The rice made in the oven is fantastic! This will be our new way of making perfect rice!!! Read More
Rating: 4 stars
Very nice salad. I’ve never made a rice salad before and wasn’t sure what to expect. Lots of chopping to get to the finished dish, but worth it. Delicious summer salad. Next time I will try adding corn and black beans as suggested. Read More
Rating: 4 stars
Made half recipe (6 servings). Used one red bell pepper. 1/2 cup frozen peas (no green beans). Read More
Rating: 5 stars
Made this with the suggested additions of corn, beans, and sour cream. Came out extremely tasty! I couldn't resist having a second portion even before refrigerating overnight. Thanks Chef John! Read More
Rating: 5 stars
This is not the type of dish I typically like, but I like vinegar and rice. This was excellent. The sherry vinegar is a little overwhelming right after making it, but the next day the flavors fused perfectly. The veggies were firm, but not crunchy, so it was just great. Now I need more olive oil. Read More
Rating: 5 stars
made this for a staff summer gathering and nothing was left which is a good sign. used a lemon white balsamic vinegar and a milanese gremolata olive oil. oven pilaf rice was perfect. very tasty after 24 hrs. Read More