The basmati rice salad, ready in no time, super tasty, perfect for countless occasions.
We cooked the pilaf rice in the multicooker pot, but in the recipe, you’ll also find the procedure for classic cooking or in the pressure cooker.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for basmati rice salad:
- 10.6 oz Basmati rice
- 2.5 cups vegetable broth (or water)
- 0.35 oz butter
- to taste fine salt
- 15 pitted olives (black or green)
- 1 jar steamed peas
- 5.3 oz tuna in oil
- 5 mushrooms in oil
- 5 artichokes in oil
- 1 jar pickled mixed vegetables
- 5.3 oz emmental cheese
- 1 jar sweet corn
- to taste fine salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste lemon juice
- 1 hard-boiled egg
Tools for basmati rice salad:
- 1 multicooker
- 1 Knife
- 1 Spoon
Steps for preparing and cooking basmati rice salad:
First, cook the pilaf rice, we used the multicooker for cooking, and in the recipe, you will also find the procedure with the classic pressure cooker. Alternatively, you can put butter, broth or water in a pan, add the previously well-washed rice, salt, and then turn on the gas. Cover the pan with a lid and cook for 18/20 minutes over moderate heat until the broth has dried. After this time, turn off the gas, let it rest for 5 minutes, fluff the rice with a fork, and let it cool.
Dry the pickled mixed vegetables well and cut them into pieces, put them in a large bowl, dry the peas and corn well and add them to the mixed vegetables.
Slice the olives and cut the mushrooms and artichokes into slices and add them to the other ingredients.
Cut the cheese into small cubes, drain the tuna well, and divide it into pieces.
Combine all the ingredients in the bowl and mix well, add the now cold rice and mix well, adjust the salt and pepper, dress with lemon juice and extra virgin olive oil.
Decorate the rice with a hard-boiled egg cut into slices.
You can keep the rice salad in the refrigerator for several days covered with plastic wrap and take it out of the fridge 20 minutes before consuming.
Advice:
Basmati rice salad lends itself to being dressed with the ingredients you love the most or to empty the fridge. You can add diced cooked ham, sliced hot dogs, and instead of the pickled mixed vegetables, you can use pre-mixed rice salad ingredients.
