Sour Cream Rice Cold
Creamy, tangy, and full of vibrant flavors, Sour Cream Rice Cold is an irresistible chilled rice salad perfect for summer gatherings or a refreshing side dish. This recipe combines fluffy, cooled white rice with a luscious dressing of sour cream, mayonnaise, lemon juice, and a hint of garlic powder, creating a velvety base that’s both rich and zesty. Fresh ingredients like crisp green onions, diced red bell pepper, and fragrant parsley add a burst of color and crunch, while a touch of black pepper and olive oil elevates the flavor to perfection. Quick to prepare with simple ingredients, this make-ahead dish is ideal for potlucks, picnics, or as a light, chilled meal on its own. Serve it straight from the refrigerator for a cool, comforting bite that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 teaspoon salt
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 3 stalks green onion
- 2 tablespoons fresh parsley
- 0.5 medium red bell pepper
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Rinse the white rice under cool water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice, water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until the water is fully absorbed and the rice is tender.
Once cooked, remove the rice from heat, fluff it with a fork, and allow it to cool completely to room temperature. You can speed up the cooling process by spreading the rice on a baking sheet.
While the rice cools, prepare the vegetables and herbs. Thinly slice the green onions, chop the parsley, and dice the red bell pepper into small cubes.
In a large mixing bowl, combine the sour cream, mayonnaise, lemon juice, garlic powder, black pepper, the remaining 1/2 teaspoon of salt, and olive oil. Whisk until the dressing is smooth and fully incorporated.
Once the rice is cool, transfer it to the mixing bowl with the dressing.
Add the green onions, parsley, and red bell pepper to the bowl. Gently fold the ingredients together until the rice is evenly coated with the creamy dressing and the vegetables are evenly distributed.
Taste and adjust the seasoning with additional salt or black pepper if needed.
Refrigerate the rice salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish or light meal. Garnish with additional parsley or green onion if desired.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 411 mg | 9% | |
*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.
