The classic rich cold rice salad is very popular, especially in summer. There are many ways to make it, varying with ingredients.
I propose the classic version that my mother taught me since I was a child. There is just one new ingredient I recently added, which stands out for its contrasting flavor and adds aroma, color, and taste. Can you guess what it is?
- Difficulty: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4/5 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/2 cups rice (For risottos)
- 2 cucumbers (Small)
- 2 tomatoes (Large)
- 3 eggs
- 6 oz canned tuna in oil
- 1/2 cup olives (Pitted green or black)
- 3.5 oz Asiago cheese (Galbani or other)
- 5 oz cooked ham
- to taste extra virgin olive oil
- to taste vinegar
- 1 tbsp pickled capers
Tools
- Pot
- Colander
- Bowl (large)
Preparation
Bring the water to a boil, immerse the rice and cook it for no more than ten minutes, until al dente. Rinse it under cold water in the colander after draining and wait for it to cool down.
Then prepare all the listed ingredients by cutting them into small cubes and mix them with the rice in a large bowl.
Season by adding olive oil and vinegar, but be sure to add just a little vinegar. Salt if needed after tasting.
Finally, add basil leaves to give more flavor to the classic cold rice salad and also to decorate each plate.
Place in the fridge to cool for at least a few hours before eating.
Classic Cold Rice Salad Rich in Ingredients – My Mom’s Recipe
How do you prepare your classic cold rice salad or do you have any variations? I would be curious to know. Thank you to those who will share. My advice is, of course, to prepare it with your ingredients and your vegetables. Use store-bought rice salads only when you don’t have much time. I assure you, as the resourceful cook that I am :), the result is completely different, and you won’t regret it. Also, come take a peek on Pinterest at The Resourceful Cook
How do you prepare your classic cold rice salad or do you have any variations? I would be curious to know. Thank you to those who will share. My advice is, of course, to prepare it with your ingredients and your vegetables. Use store-bought rice salads only when you don’t have much time. I assure you, as the resourceful cook that I am :), the result is completely different, and you won’t regret it. Also, come take a peek on Pinterest at The Resourceful Cook
