Rice salad is a perfect summer dish and a perfect recipe for a snack or lunch. Discover our highly versatile and delicious dishes below.
Rice salad is quick and easy to make and perfect for hot days. It’s a very versatile dish that can be prepared with your favorite ingredients or ingredients you already have in your pantry. In fact, the rice salad recipe can be interpreted as a solution to using leftovers from your refrigerator.
This dish can be made not only with white rice, but also with Venus rice, red rice or brown rice. Rice salad with crustaceans such as fish and shrimp is also very delicious.
Vegetarians and those following a vegan diet can omit animal ingredients and prefer vegetables such as corn, green beans, peas, carrots and pumpkin. It’s a great alternative to classic pasta dishes and a perfect pairing for a picnic, lunch on the beach, or dinner.
The real secret to its success is the imagination and quality of its ingredients. A classic version with ham, mozzarella, olives, corn and tuna is available.
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– 200g rice
– 100g mozzarella cheese
– 100 g boiled ham, cut into cubes
– 80g corn
– Tuna 130g
– 30g pitted black olives
– extra virgin olive oil
Start cooking the rice in salted water for the time indicated on the packet.when is it still al denteDrain and expose to cold water to stop the cooking process and allow to cool.
Choosing the right rice is important. Choose grains that are fine and easy to separate during cooking (ribe, benelia, arborio, parboil, etc.).
Next, transfer the rice to a container and add all the ingredients you prepared in the meantime.
Then add shredded mozzarella, cubed boiled ham, drained tuna, corn and pitted black olives.
Mix it all up and put it in the fridge for about 30 minutes so the flavors can mix well with each other.
You can also drizzle extra virgin olive oil if you like.
Serve and enjoy this delicious and easy meal.
Tips and variations
Variations of the classic version of this rice salad can be made with Venus rice, whose unique black color gives the dish its originality, or with Basmati rice, which makes the recipe very delicate and closer to the culinary traditions of the East.
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