Cold Venus Rice, an excellent single dish for the summer season or a tasty and colorful idea for your aperitifs, just serve it in small portions.
Venus rice has a different texture from other rice; it is certainly not suitable for making risottos, you cannot cream it, it will never be creamy, but it has a fabulous texture and a very strong flavor that can be eaten on its own like bread. It is indeed ideal for accompanying dishes from meat to fish, including all vegetables and especially your imagination.
I love consuming Venus rice for its flavor that indeed reminds of freshly baked bread, and I love its dark color as it is rich in fiber; it is indeed a whole grain rice, which pairs elegantly with the rest of the ingredients.
I thought of using it for a beautiful rice salad for which I used simple ingredients I had at home, so we can also consider this a fridge-cleaner dish; I seasoned it without sauces but only with extra virgin olive oil to make it lighter. For fans of fridge-cleaner recipes, I also leave you a cold pasta recipe. For those who are intolerant to gluten and therefore use rice, I suggest you also look at the bread recipes with rice flour.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/5 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 381.47 (Kcal)
- Carbohydrates 29.67 (g) of which sugars 2.76 (g)
- Proteins 13.03 (g)
- Fat 23.41 (g) of which saturated 6.86 (g)of which unsaturated 5.36 (g)
- Fibers 3.54 (g)
- Sodium 800.81 (mg)
Indicative values for a portion of 200 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
- 0.8 cups Venus rice
- 2 hard-boiled eggs
- 2.5 oz artichokes in oil (chopped)
- 2.8 oz black olives
- 2 San Marzano tomatoes
- 3.5 oz Gruyère
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- 4 leaves basil
Tools
For cooking the Venus rice, a tall pot will suffice, and for seasoning and storing it, a salad bowl with a lid.
- 1 Pot Alluflon
- 1 Salad Bowl Omada
Preparation
The preparation of this cold Venus rice is quick and easy; you will have everything ready in half an hour.
The first thing to do is to fill the pot 3/4 full with water and put it on the stove with some coarse salt to bring it to a boil.
While the water comes to a boil, you can prepare the rest of the ingredients, chop the artichokes, dice the San Marzano tomatoes and Gruyère, add the black olives, salt, pepper, and oil, and finally add the chopped hard-boiled eggs.
When the water reaches a boil, pour in the rice and let it cook for the time indicated on the package. Normally, the rice we buy at the supermarket cooks in about 18 minutes. Once the rice is cooked, drain it and pour it directly over the seasoning, and mix well. Your Venus rice will be ready, and you can consume it immediately as I like it or store it in the refrigerator and enjoy it cold.
NOTES
As you read in the recipe, I don’t like cooling the rice under cold water, but after draining it, I season it directly and love to consume it at room temperature. However, if you prefer it colder or simply want to prepare it in advance, you can safely store it in the refrigerator for a couple of days, but remember to cover it.
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