Here is a detailed, step-by-step Christmas Curry Rice Salad recipe — colorful, festive, lightly spiced, and perfect for holiday gatherings.

Christmas Curry Rice Salad

Yield: 8–10 servings
Shape: Served mounded in a wide shallow bowl or ring mold
Texture: Fluffy rice, crisp vegetables, creamy curry dressing, juicy fruit bursts
Appearance: White and golden rice with red, green, and yellow accents for a festive look

Ingredients

Rice Base

2 cups long-grain white rice (uncooked)
4 cups water or light chicken/vegetable broth
1 teaspoon salt

Long-grain rice keeps grains separate and fluffy.

Festive Mix-Ins

1 cup red bell pepper, small dice
1 cup cucumber, small dice (seeds removed)
1/2 cup red onion, very finely minced
1 cup pineapple tidbits, well drained
1/2 cup golden raisins or dried cranberries
1/2 cup toasted sliced almonds or cashews
1 cup cooked chicken, diced (optional for heartier version)
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley or cilantro

Color balance:

Red (pepper, cranberries)
Green (peas, herbs, cucumber)
Yellow (pineapple, curry dressing)

Creamy Curry Dressing

1 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
1 1/2 tablespoons mild curry powder
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper

Dressing should be creamy, pale golden yellow, and slightly tangy.

Equipment

Medium saucepan with lid
Large mixing bowl
Small whisking bowl
Spatula

Step-by-Step Instructions

Step 1: Cook the Rice Properly

Rinse rice under cold water until water runs mostly clear.
Bring 4 cups water (or broth) to a boil.
Add salt and rice.
Reduce heat to low, cover tightly.
Simmer 15 minutes.
Turn off heat and let sit covered 10 minutes.
Fluff gently with fork.

Critical:
Spread rice onto a large tray to cool completely.
Rice must be fully cooled before mixing or salad becomes sticky.

Texture goal: Separate, fluffy grains — not clumped.

Step 2: Prepare Mix-Ins

Dice vegetables evenly (small, pea-sized pieces).
Drain pineapple very well (press gently with paper towel).
Toast nuts in a dry pan 3–4 minutes until lightly golden.
If adding chicken, cool before mixing.

All ingredients should be similar in size to rice grains for balanced bites.

Step 3: Make the Curry Dressing

In a bowl, whisk together:

Mayonnaise
Yogurt or sour cream
Curry powder
Lemon juice
Honey
Salt
Pepper

Taste and adjust:

More lemon for brightness
More curry for deeper flavor
More honey if too tangy

Dressing should be slightly stronger than desired final flavor — rice absorbs seasoning.

Step 4: Assemble the Salad

In a large bowl:

Add cooled rice.
Add all vegetables, fruit, nuts, and optional chicken.
Pour dressing over mixture.
Gently fold with spatula.

Do not stir aggressively — keep rice fluffy.

Mixture should look evenly coated but not heavy or wet.

Step 5: Chill for Flavor Development

Cover and refrigerate at least 2 hours.

Best flavor after 4–6 hours.

Before serving:

Stir gently.
Adjust salt if needed.
Add a spoonful of mayo or yogurt if slightly dry.

Serving Shape & Presentation

Option 1: Festive Mound

Spoon into a wide shallow serving bowl.
Garnish with extra parsley and pomegranate seeds.

Option 2: Ring Mold

Press lightly into a greased bundt or ring mold.
Invert onto platter.
Fill center with fresh greens.

Option 3: Individual Cups

Serve in clear cups for layered color visibility.

Flavor Profile

Creamy and lightly sweet
Mild curry warmth (not spicy)
Tangy lemon brightness
Sweet bursts from pineapple and cranberries
Crunch from nuts
Fresh crisp vegetables

Storage

Refrigerate:

Airtight container
Up to 4 days

Do not freeze (mayonnaise separates).

Texture Adjustments

For lighter version:

Replace half mayo with Greek yogurt.

For more pronounced curry flavor:

Add 1/2 teaspoon turmeric.

For extra crunch:

Add diced celery.

For tropical holiday style:

Add diced mango.

Christmas curry rice salad