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Rice Salad - Thailand 1 Dollar Meals
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–+ servings

Rice Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 158.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • Rice Cooker or Saucepan (2 quart)

Ingredients
  

  • 1 can condensed chicken broth,  (10½ oz / 298 g), Shortcut
  • ¾ cup water, see Note 2.
  • 1 cup dry white rice, rinsed
  • ½ cup mayo
  • ½ cup sour cream
  • Liquid Option
  • 1 cup fresh celery, diced
  • Addition 1 Option
  • Addition 2 Option

OPTION

Liquid - Use 1 Item

  • ½ cup pineapple juice
  • ⅓ cup orange juice, plus 3 tablespoons lemon juice
  • ⅓ cup apple juice, plus 2 tablespoons vinegar

Addition 1 - Use 1 Item

  • 1⅓ cups seedless grapes, halved
  • ½ cup spring onion, sliced
  • ½ cup green bell pepper, cut into strips

Addition 2 - Use 1 Item

  • 2 medium bananas, sliced
  • 2 hard boiled eggs, chopped, Shortcut
  • 1½ cups cherry tomatoes, halved

Instructions
 

  • Note 1. Two ways to prepare the rice, using a Rice Cooker or stovetop in a Saucepan. Use either method you are comfortable with.
  • Note 2. If using the canned broth, use the water as stated. If using homemade broth, use 2 cups of broth and omit the water.

For the Rice - Rice Cooker

  • Add the canned chicken and water or fresh broth to the rice cooker, add the rinsed rice. Set to Cook and let the rice cooker complete the cycle as indicated when the switch changes to warm, about 20-25 minutes. Unplug and fluff rice with a paddle, set aside to cool while you continue with the recipe.

For the Rice - Stovetop Saucepan

  • Add the canned chicken and water or fresh broth to a 2 quart saucepan on high heat. Bring to a boil. Stir in the rinsed rice and reduce to low heat and cover. Simmer for about 20 minutes or until the rice is tender. Remove from heat, fluff rice, set aside to cool while you continue with the recipe

After Rice is Cooked...

  • In a large mixing bowl, add the mayo, sour cream, and Liquid Option. Mix together until combined.
  • Stir in cooked rice, celery, and Addition 1 Option. Cover and place in the fridge until serving time, at least 4 hours.
  • Right before serving, stir in Addition 2 Option.
  • Serve and enjoy.

Notes

Shortcuts: Chicken Broth (Pressure Cooker), Hard Boiled Chicken Eggs.