Rice Salad - Made with Caroline MiLi Artiss

A great accompaniment if you're barbecuing, this cold Rice Salad Recipe is easy to make and tastes really refreshing. Watch me make it in this collaboration with Caroline MiLi Artiss, where I get to know her a little better as well.


Rice 125 Gram
Cherry tomatoes 125 Gram , halved
Cucumber 1/2 , chopped
Spring onions 3 , chopped
Black olives 20 , halved
Basil 1/4 Cup (4 tbs)
Olive oil 2 Tablespoon
Juice of lemon 1/2
Garlic 1 Clove (5 gm) , finely chopped
Salt and pepper To Taste



In a pan, boil the water and add in the rice. Simmer for 10 minutes or until cooked.

In a large mixing bowl, add in the cherry tomatoes, black olives, cucumber, spring onions and garlic.

Drizzle with olive oil and lemon juice. Season with basil and salt and pepper.

When the Rice is cooked, rinse under cold water in a colander and add in the large bowl and toss well.


Serve along with some barbecued vegetables.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 212Calories from Fat 97

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat %

Trans Fat 0 g


Sodium 324 mg13.5%

Total Carbohydrates 25 g8.3%

Dietary Fiber %

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet