Rice Salad with Pineapple, Jícama, and Pumpkin Seeds
A bright, textural grain salad with tropical highlights
Why This Recipe Works
Success here depends on cooking the rice until it is toothsome but never mushy. Spreading the cooked grains on a baking sheet to cool prevents them from overcooking in their own steam and keeps the salad light and fluffy.
Instructions
Bring a large pot of salted water to a boil. Add the rice and cook until the grains are tender with a slight bite but not crunchy, about 10 to 12 minutes—don't let them overcook or they will fray and lose their shape.
Drain the rice through a fine-mesh strainer and spread it across a large rimmed baking sheet. This allows the steam to escape so the rice stays distinct rather than clumping.
Whisk the vegetable oil, jalapeño, lime zest, lime juice, garlic, and honey in a large bowl until the dressing is well combined.
Add the cooled rice, pineapple, jícama, pumpkin seeds, scallions, and cilantro to the bowl. Fold everything together gently with a rubber spatula until the grains are evenly coated with the dressing.
Season with salt and pepper to taste. Serve at room temperature or chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dressing can be made up to 2 days in advance and stored in the refrigerator. The rice can be cooked a day ahead, cooled, and stored in an airtight container in the refrigerator.
What substitutions can I make?
- basmati rice: long-grain white, jasmine, or Texmati rice
