Confetti Rice Salad – Food Wishes


hello this is chef john from food wishes
comm with confetti rice salad that’s right we’re doing a delicious easy and
beautiful summer side salad inspired by everybody’s favorite tiny pieces of
colored paper and just like actual confetti falling on people makes any
occasion seem more festive this delicious dish will do the exact same
thing for your next cookout or picnic plus with this stuff there’s a much
better chance it does not get stuck in your hair unless of course you’re seated
next to me but anyway let’s go ahead and get started and if you want to make a
perfect rice salad the first thing we have to do is make some perfect rice and
to do that we will add a couple cups of long grain white rice to this casserole
dish and then to that we will add some salt as well as a couple tablespoons of
olive oil or if you want melted butter for this procedure they will work the
same and then what we’ll do is get in there with a freakishly small wooden
spoon and stir this until we’re sure every single grain of rice is coated
with that oil and by the way in the business this is referred to as the
pilaf method and it is by far the easiest and most foolproof method of
cooking rice there is so if you’re one of these people that cannot make a
decent pot of rice this is the method for you and then what we’ll do as soon
as our rice has been thoroughly lubricated is pouring exactly three cups
of boiling water or any boiling liquid by the way or if you wanted to use
chicken broth for this or vegetable broth go ahead and then once that’s in
will very carefully give it the old shake a shaker just to make sure all
that rice is settled evenly at which point we will cover this very carefully
but very tightly with foil okay so take your time and make sure you get a nice
seal and once we do that is now ready to transfer into the center of a 350 degree
oven for exactly 35 minutes at which point we can go ahead and pull it out
and then do absolutely nothing for 10 minutes all right just let it sit there
covered and that residual heat inside is going to finish cooking the rice
perfectly so no peeking please and then what we’ll do after exactly 10 minutes
is carefully unwrap it and proceed to give it the old fork and fluff and the
first part of that is simply going underneath with your fork and basically
turning everything over which is going to release most of the heat
and then what we’ll do when that’s all sort of been turned over and broken up
is switch to working it with the tip of the fork until pretty much any and all
large clumps have disappeared and if everything goes according to plan once
we’re done we should have perfectly fluffy rice where pretty much every
grain is separate but there’s still enough starchiness on the surface where
if we press some with our fingers that would stick together in a clump so this
really is absolutely perfect and even if you never make a rye salad in your life
you really should remember this technique the next time you want perfect
rice and then all we need to do before we can use this in our salad is let it
cool down to almost room temperature all right we don’t want it hot but just
barely warm is fine and while we’re waiting for that to cool of course we
can go ahead and prep our vegetables and almost all of mine are going to be raw
except for some green beans which we will briefly blanch and then slice as
well as some carrots which I’m going to cut into some thin sticks before we cook
them and we will start by trimming off those tops and of course since we’re
doing a confetti salad we want things really small and geometrically speaking
the smaller we make our sticks the smaller our dice will be and right here
you can see some actual real-life chef indecision as I was like should I cut
those again yeah no maybe yeah now in case you care actually did go back and
cut those in half but anyway we’ll go ahead and prep our raw veggies for
blanching which as usual will do in some boiling water that’s been well salted
has been very well salted and once that is boiling we’ll go ahead and add our
veggies and cook those for just two to three minutes so really we’re not
actually cooking these we are just taking off that slightly bitter Rodge
and then what we’ll do after about two and a half minutes is transfer those
into some cold water which will slow down all those molecules and prevent any
further cooking and if you’re thinking I would have done this step first and then
use this boiling vegetable water for my rice that is a pretty good thought to
have and I probably should have had that thought too but anyway after we let
those veggies sit in the cold water for a few minutes we’ll go ahead and drain
those at which point they are ready to dice up and as I mention because we’re
calling this confetti salad we want to slice these nice and small and as I was
doing this I was thinking to myself you know who always complains about how
hard and time-consuming it is to diced vegetables people that don’t cook and
actually never do this and the people you never hear complain about this kind
of thing are the people that cook a lot and realize this is way faster and
easier than people think and of course the more often you do it the faster and
easier it gets so not only is this a beautiful and delicious salad it’s also
a great excuse to practice some of those knife skills so that hopefully you can
understand what I was just talking about it really is not that hard but anyway
once our veggies are prepped and our rice is cooled down we can transfer that
into a large mixing bowl and add the rest of the ingredients which for me
will be some green peas that I freshly thawed along with our recently diced
carrots and beans and then I went with two different kinds of onions some
thinly sliced green onions as well as some finely diced red onions and then we
will finish up with a whole bunch of sweet red and orange bell pepper
although if you wanted somehow pepper would work as well and that’s it we’ll
go ahead and season this up with a generous amount of salt as well as a
little bit of pepper cayenne to be exact and then as far as the dressing goes I’m
just gonna go with some sherry vinegar as well as some relatively mild and
buttery olive oil and then once that’s in we’ll go ahead and give this a very
thorough mixing and I should mention what we just added
there’s only roughly two-thirds of the amount of oil and vinegar we’re gonna
put in okay what I like to do is toss it with this much now and then let it sit
in the fridge soaking all that in and then we’ll go ahead and add the rest of
the dressing before we serve it so that’s my system if you want to go ahead
and add the entire amount be my guest I mean you are after all the Lawrence
Ferlinghetti of this beautiful rice confetti but I really think adding some
now and some later is the best way to go and that’s it once we have that all
mixed up we’ll go ahead and cover with some plastic and then let it sit in the
fridge for anywhere between four hours or an entire day and that’s gonna give
our rice plenty of time to soak in all that deliciousness and then four hours
to a day later we’ll go ahead and pull it out and pull off the plastic and go
in for a taste which we want to do right in the middle all the way to the bottom
and at this point it almost always needs some more salt so I toss them in as well
as we will add the rest of our oil in vinegar and as I said I’m using sherry
vinegar but if you wanted something a little sweeter rice vinegar is also
fantastic in this and then last but not least I like to finish this off with
some fresh herbs in particular some freshly chopped dill as well as some
Italian parsley and that’s it we’ll go ahead and mix all this together and then
go in from the last official final taste and do not be afraid to add even a
little more salt and or dressing right the only way to screw this salad up
would be to under sult it or under dress it alright the only thing that should be
underdressed at a cookout is you so we will give that a final check and then
transfer it into maybe a little nicer Bowl and possibly top it with a few
sliced green onions and that’s it our confetti rice salad is done and ready to
enjoy and for a starch-based salad this is surprisingly light which reminds me I
was pretty generous with the veggies but you could easily put in twice as much or
cut the amount of rice in half and actually have something that’s more of a
vegetable salad and if you wanted to make this even harder
you could add things like some fresh corn kernels or even some drained and
rinsed black beans in one tip here don’t be afraid to put this out on the table
ahead of time since I think it actually has a better taste and texture if it
warms up a little bit and if you happen to be wondering why I keep fixing those
holes I make when I take a bite that’s in case somebody walks in and we don’t
want them to know we’ve been eating out of the bowl check it out the perfect
crime but anyway that’s it what we’re calling confetti rice salad don’t get me
wrong I love potato salad and macaroni salad in fact if someone handed me a
cheeseburger once in a while I could pretty much live on those but every once
in a while I do crave a change of pace from those typical summer side salads
and this is one of my favorites which is why I really do hope you give this a try
soon so head over to food vs. comm for all the ingredient amounts of more info
as usual and as always enjoy you

100 thoughts on “Confetti Rice Salad – Food Wishes

  1. NOOOO GET THAT PEAS OUT OF HERE
    Pea does not belong in fried rice, especially due to the fact that it DOES NOT compliment the taste of the dish in question! If you want color, use something else; ANYTHING but Peas for more color and better taste!

  2. Please for the love of god talk like a human being. You get these one of sentences that sound normal and it's a constant reminder you can speak naturalistically

  3. Chef John: makes a beautiful bowl of rice salad.
    Me: Nice!
    Chef John: adds dill.
    Me: NOOOOOOOOOOO!!

    (just a joke based on personal preference)

  4. This is a keeper! Being a nice Southern Lady, I'd have to add in some Vidalia onions and toasted pecans. Voila!

  5. I disagree with you chef John, I have a method of cooking rice that is faster and at least as reliable as this one.

  6. I love getting a great deal on 4-5 pounds of carrots – and then chop and cut them in various sizes. I freeze them and therby always have nice sticks, ribbons or cubes of carrots ready for any sort of meal. Knife skills for the win ๐Ÿ˜€

  7. Can you make a Chocolate Malt AKA A Malted Milkshake? Ever since Sonic stopped serving them, I've wanted one so bad.

  8. This was delicious Chef John! Was looking at your potsticker recipe and will try that too. I have a food wish….. would you consider making either Tibetan or Nepalese Momos with dipping sauce. I've had them once and I think that you might find them wonderful too. I'll be looking! Thanks for all your wonderful work dear Chef!

  9. Chef John…you have dissapointed me with the rice. This is completely wrong. Perfect rice is way easier than that, but not in the oven and not with boiling water…and you did not even wash it ๐Ÿ™

  10. This asshole blowes his snots in all his salads, ugh.. from mayo to olive oil.. it's all snots from his nose.. and spit ..
    Yuck!!

  11. This was delicious Chef John, thank you.
    I donโ€™t have a freakishly small spoon, but I did use my freakishly small whisk. Also, I used the boiling vegetable water for the rice, and, it set in the fridge for the full 24 hours. Iโ€™ll use the tips you posted on your site next time I make this. However, Iโ€™ll make a double batch so I can keep one of them vegan.
    Thanks again Chef ~

  12. Rice is easy. Just boil them in water in a properly sealed pot until all the water is absorbed. Seasonings doesn't really change the flavour much unless you use chicken stock(which will turn it into hainamese chicken rice) or vegetable stock.

  13. My food wish is that you make some dish including quail. We are going to raise quail for meat and eggs so I'm trying to find out some good recipes ๐Ÿ™‚ Thanks Chef John i love to watch your videos!

  14. Chef John my food wish is Jamaica beef patties with coco bread. One of the best snacks and I would love to see your take on it.

  15. "Freakishly Small, Wooden Spoon!"ย  You crack tough un E!ย ย ย  Thank you for your videos…. Good stuff!

  16. Man, that is some shitty rice! You did not even wash it, and it is all mushy!
    In half of Asia, theyโ€™d hang you for serving something that shitty!

  17. Iโ€™m nearly positive chef John used a Lawrence Ferlinghetti reference already… on his chicken spaghetti. Hey that rhymes!

  18. Chef John. Iโ€™m making this right now! I have a couple of videos Iโ€™d like to suggest: maybe one is a technique video and that is knife ๐Ÿ”ช sharpening and the other more educational: olive oils. I read a lot about olive oils but Iโ€™m still confused.
    PS hope you still can use my wedding gift!!! ๐Ÿ˜‚ I canโ€™t even remember what it was! โค๏ธ

  19. I have learned so much from you, Chef John. Youโ€™re the best! I thank you, and my family thanks you.
    I had a spinal surgery a couple years ago, and during recovery, stuck at home, I spent a long time dealing with depression. My way out was becoming a home chef. I wanted to write you a thank you, because of all the recipes Iโ€™ve watched and tried and learned from, you have been a guiding light and an inspiration the whole time. Thank you, Chef John. So very, very much.

  20. Love cooking and dicing vegetables.intersting video only I would have to substitute your dressing for a less calorie one with either the olive oil or butter. I'm really looking forward to trying this ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  21. The other people who don't find prep and chopping vegetables finely very fun are those who don't have good knives lol

  22. This looks absolutely delicious! I'm going to try it, but I'll cook my rice the old fashioned way – on the stove.

  23. Rice is one of my favorite foods to eat. ๐Ÿš๐Ÿ›๐Ÿ™๐Ÿฑ๐Ÿด ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜

  24. I thought I was alone in smoothing out the salad so no one would know Iโ€™d been tasting out of the bowl

  25. Some people have disabilities which makes chopping veggies more difficult and time consuming, if not impossible John… really unnecessary shaming there…

  26. Chief John, I love this recipe. But it's not full proof ๐Ÿ˜‚๐Ÿ˜‚ ๐Ÿ˜‚. You gotta actually put it in the oven

  27. Where do yโ€™all live? Ainโ€™t no one should be firing up no oven to 350; August ainโ€™t the month for that foolishness. easier recipe: a packet of uncle bens ready rice + handful of frozen Veg-All + 1/2 bottle Wishbone Italian

  28. You know what you should do? You should make a series with cooking tips and tricks such as this one… Bijillion views right there – How to cook perfect rice in the oven…

  29. Pointing out that people who complain about the time involved in cutting up vegetables are also those who don't cook, is quite possibly the best observation he's made.

  30. I will definitely try this. I made your macaroni salad and it was a huge hit with our guests. We served it as part of a tri-tip steak dinner. My wife and I have enjoyed your recipes and videos. Keep up the good work.

  31. Chef, should the rice to water ratio be adjusted to the type of rice weโ€™re cooking? Or by this method is it a 2:3 ratio regardless if itโ€™s short, medium, or long grain?

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