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Spring Rice Salad

  • Author: Suruchi Avasthi


An easy and flavor-packed rice salad, perfect for all your spring get-togethers. 


Units Scale
  • 1 tbsp ghee
  • 1 tbsp cumin seeds
  • 1/2 cup basmati rice, thoroughly washed
  • 1 1/4 cup water
  • 1 cup of frozen peas, thawed
  • fresh herbs of choice (cilantro, green onions, mint)
  • 1/2 avocado, sliced
  • 1 small seedless cucumber, sliced
  • pickled shallots
  • for topping: chili oil, lemon juice, salt and pepper


  1. Make the rice. In a stove top pot, add the ghee and bring up to a low-medium heat. Add the cumin seeds and toast until fragrant and golden brown.
  2. Add the rice and toast in the ghee for about a minute, stirring to avoid sticking.
  3. Add the water and stir to evenly settle the rice. Cook according to package instructions. (I cook my rice by turning up the heat to medium-high and bring the water up to a boil. Cover the pot, then reduce heat to simmer. Cook for about 15 minutes until the rice is tender. Remove from heat and set aside.)
  4. Prep the eggs while the rice cooks. In another small stovetop pot, add water and bring up to a boil. Add cold eggs to the water using a slotted spoon. Cook for about six minutes on a low boil, then using a spoon crack the shells in the pot. Cook for another minute or two, then remove eggs and shock in cold water to stop the cooking. Peel and slice for serving.
  5. To assemble the salad, add everything to a large serving tray, and toss to combine. Serve at room temp or chilled. Enjoy!