Rice & Pasta

Curried Rice Salad

The perfect accompaniment to BBQs or when you need to 'take a plate'. This salad looks and tastes fantastic!

Prep Time:
Cook Time:

How to Cook

  1. Place the cooled rice in a large bowl with the capsicums and corn.
  2. Place the Gregg's Curry Powder, Salt, Pepper, mustard, oil and vinegar in a screw top jar and shake vigorously until well combined.
  3. Pour over the rice mixture and stir well to combine. Refrigerate for at least ½ hour before serving.


  • 5 cups cooked long grain rice (400g uncooked)
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 410 g can corn kernels, drained
  • 4 tsp Gregg's Curry Powder
  • Gregg's Natural Sea Salt, freshly ground, to season
  • Gregg's Whole Black Peppercorns, freshly ground, to season
  • 1 Tbsp Dijon mustard
  • 3 Tbsp olive oil
  • ¼ cup cider vinegar

Related Recipes