Rainbow rice salad

For best results, soak Temasek Gold basmati rice in water for about 20-30mins before cooking.

2 cups cooked Temasek Gold basmati rice
200g chicken or turkey ham, diced
100g fresh baby corn, cut into chunks
1 small green bell pepper, diced
1 cup baby carrots, diced
1 cup cherry tomatoes, washed and dried
1 brinch coriander, chopped
salt and pepper to taste

1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon toasted sasame seed


  1. Mix diced ham and cut vegetables with cooked Temasek Gold basmati rice. Sprinkle with chopped coriander and toss salad well to mix thoroughly

  2. Adjust seasoning with pepper and salt

  3. Prepare dressing by placing all ingredients for dressing in a large screwtop jar. Shake well and when emulsion forms, drizzle dressing over the rice salad

  4. Serve salad at room temperature or place in a covered container( so rice does not dry out) and chill for a refreshing salad for a picnic or a hot day.