Sweet and Sour Rice Salad

20 minutes


  • 8oz long grain rice
  • 1 chicken stock cube
  • 2 carrots, coarsely grated
  • 2oz raisins
  • 7 ½ can pineapple pieces
  • 2oz salted cashew nuts
  • 1 tbsp oil
  • juice of pineapple
  • 1 tbsp wine vinegar
  • 1 tbsp soy sauce
  • 1 level tsp brown sugar
  • salt and pepper


  1. Bring a large pan of water to the boil, add the stock cube and then the rice. Cover and simmer gently for 10-20 minutes until the rice is tender. Drain and rinse in cold water, then drain again.
  2. Add grated carrots, raisins and pineapple and mix well.
  3. Whisk dressing ingredients together and stir into rice.
  4. Stir in nuts just before serving.

This salad will freeze. Best if rice salad and dressing are frozen seperately and then combine after thawing.