Rice salad in a jar, a cute and colorful recipe to bring rice to the table in a different way.
Perfect for sharing on a night out with friends, the rice salad in a jar, one of those funny ideas that are popular on the web, can be prepared in advance and is also great to take to the beach or the mountains.
But what is special and cute about this recipe, besides the jar presentation?
Basically, just make a dressing base, add the chosen ingredients, finally add the rice, and close.
When serving, you can mix the ingredients by shaking the jar, or pour it into a bowl, so as to blend the ingredients without mixing.
The doses and ingredients are purely indicative, just remember to balance the quantities well in the jars.
Discover below the other fresh summer recipes you can share with your friends.
They will certainly be successful.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 819.18 (Kcal)
- Carbohydrates 83.94 (g) of which sugars 8.85 (g)
- Proteins 37.15 (g)
- Fat 39.61 (g) of which saturated 13.37 (g)of which unsaturated 14.84 (g)
- Fibers 7.58 (g)
- Sodium 3,175.11 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups whole grain rice
- 4 tablespoons extra virgin olive oil
- 7 oz yellow cherry tomatoes
- 2.8 oz green olives (pitted)
- 6.3 oz cooked ham
- 7 oz cheese (pasta filata)
- 3 hard-boiled eggs
- 5.3 oz black olives
- 0.14 oz fine salt (for seasoning)
- 0.28 oz coarse salt (for rice)
- to taste basil
- 10 oz corn, sweet, canned, drained
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Jar
- 1 Pot
- 1 Colander
- 1 Small Pot
Steps
To prepare the Rice Salad in a Jar, first get jars, even of different sizes, with airtight closure.
Clean them well.
For 4 people, I used two jars with a capacity of 750 ml each.
Cook the eggs for 8-10 minutes from when the water boils and let them cool.
Meanwhile, also cook the rice for the cooking time indicated on the package in plenty of salted water.
Drain it and let it cool.
In the jars, pour the oil, adjusting for capacity, in the quantity.
For two jars I used two tablespoons of oil each and the fine salt divided in half.
Add the basil, torn by hand, and mix.
Wash and cut the cherry tomatoes in half and add them to the oil base.
Cut the cooled, peeled eggs into slices.
Put them in the jar.
Add the green and black olives.
Usually, I rinse them under cold running water first.
Add the drained corn, the cooked ham, and the cheese cut into cubes.
Finish with the cooled rice, filling the jar well.
Shake it well to let it settle and add more rice if needed.
Seal with the lid and store in the refrigerator until it’s time to eat.
Bring to the table and pour into a large bowl or the diners’ plates to blend the ingredients.
If instead, we want to present our idea in the jar, shake it gently 10 minutes before serving, tightly closed, mind you, to mix the ingredients.
