Rice Salad
Ingredients
- 300 gParboiled white rice (raw)
- 100 gHam (small dice)
- 100 gTuna (drained and flaked)
- 2 pcHard-boiled egg (quartered)
- 80 gEmmental cheese (diced)
- 100 gGreen peas (cooked)
- 0.5 pcRed bell pepper (finely diced)
- 100 gCorn (drained)
- 50 gGreen olive (pitted)
- 5 pcSweet and sour gherkin (sliced)
- 4 tbspExtra virgin olive oil
- 1 pcLime juice (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gGiardiniera (Pickled vegetables) (drained and coarsely chopped)
Method
A rice salad where every grain remains distinct, mixed with crunchy vegetables and melting cheese. The acidity from the lemon and pickles provides a sharp, clean freshness on the palate.
- 1
Plunge the parboiled white rice into a large pot of boiling salted water. Cook until the grain is al dente: it should be soft but offer a slight resistance to the bite.
- 2
Drain the rice and immediately run it under cold water. This thermal shock stops the cooking and rinses the starch to prevent the grains from sticking together.
- 3
Cut the ham, emmental, red pepper, and drained giardiniera into a regular brunoise, the size of corn kernels. Cut the pickles into thin slices and peel the hard-boiled eggs to cut them into quarters.
- 4
In a large mixing bowl, mix the rice with all the ingredients. Drizzle with olive oil and lemon juice. Season with salt and pepper. The salad should be shiny and well combined.
Frequently asked questions
How do you get this dish right?
- Always use parboiled rice; it never sticks and maintains a perfect texture.
- Let the salad rest for 30 minutes in the fridge before serving so the flavors can meld.
How long does this dish keep?
Keep for up to 48 hours in the refrigerator in an airtight container.
