Dessert Rice Salad
Delight your taste buds with this vibrant and creamy Dessert Rice Salad, a unique twist on classic rice-based treats! Featuring fluffy white rice infused with vanilla-scented milk and sweetened with a touch of honey and sugar, this dessert is perfectly balanced by the tanginess of Greek yogurt. Bursting with the freshness of diced strawberries, tropical mango, and juicy blueberries, every spoonful is a fruity celebration. A sprinkle of shredded coconut adds a delightful texture, while optional mint leaves provide an aromatic finish. This no-bake dessert is light, refreshing, and perfect for summer gatherings or an easy make-ahead treat. With minimal prep and just an hour of chilling time, Dessert Rice Salad is a crowd-pleasing dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1 cup strawberries, diced
- 1 cup mango, diced
- 1 cup blueberries
- 0.25 cup shredded coconut
- 1 tablespoon chopped mint leaves (optional)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook without clumping.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15 minutes or until tender and the water is absorbed.
Once cooked, transfer the rice to a large bowl and let it cool for about 10 minutes.
In a small saucepan, heat the milk over low heat. Stir in the sugar and vanilla extract until the sugar dissolves. Do not boil.
Pour the warm milk mixture over the slightly cooled rice and stir to combine. Let the mixture cool completely at room temperature or in the refrigerator.
In a separate bowl, whisk the Greek yogurt and honey together until smooth.
Once the rice has cooled, fold in the yogurt mixture, ensuring everything is evenly coated.
Gently fold in the diced strawberries, mango, blueberries, and shredded coconut.
For extra freshness and a pop of flavor, sprinkle the chopped mint leaves on top, if using.
Chill the dessert rice salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold in individual bowls or glasses and enjoy this unique and refreshing dessert!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 46 mg | 16% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 125.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 689 mg | 53% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
