It’s fresh and tantalizing, this Rice Salad Ring, a main dish or one-dish meal that is a must-have on summer tables, whether with family or friends. Since it is enjoyed cold, you can prepare it in advance the day before and store it in the fridge without worry. An excellent suggestion for a picnic, a day trip, a dinner with friends, to take to work or the beach. It could also enhance a buffet table. For this recipe, I used mayonnaise, but if you don’t like it, you can also prepare the Rice Salad without Mayonnaise. Let’s prepare this rice salad ring together.
You can also read:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 349.78 (Kcal)
- Carbohydrates 42.92 (g) of which sugars 1.55 (g)
- Proteins 18.73 (g)
- Fat 10.43 (g) of which saturated 3.76 (g)of which unsaturated 5.19 (g)
- Fibers 1.82 (g)
- Sodium 1,534.61 (mg)
Indicative values for a portion of 233 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 for the Rice Salad Ring
- 1 1/2 cups Arborio rice
- 1 cup vegetable mix in vinegar
- 5 oz cooked ham (cubed)
- 1/2 cup green olives (pitted)
- 1/2 cup black olives (pitted)
- 5 oz corn, sweet, canned, drained
- 1/2 cup mayonnaise
- 7 oz tuna in oil
- 3 1/2 oz provolone
- 1 1/2 tbsp white wine vinegar
- 2 1/2 tbsp salt
- to taste pepper
- 8 green olives in brine (pitted)
- 1 slice cooked ham
- to taste chives
Tools for the Rice Salad Ring
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Bundt Pan
- Cling Film
Preparation of the Rice Salad Ring
First, cook the rice. Place a pot on the stove with plenty of well-salted water (consider 1.75 liters of water), and as soon as it boils, throw in the rice.
The water should be a bit saltier than usual, because once cooked, the rice will be rinsed under running water to wash off the starch, which will reduce its saltiness.
Once the rice has drained well and cooled, place it in a sufficiently large bowl, considering that all other ingredients will be added as well.
Drain the preserving liquid from the vegetable mix (I use the vinegar-based one) and chop all the vegetables into small pieces.
Do the same with the provolone, while the olives should be sliced into rings. Add the pre-cooked and drained corn, cubed ham, and drained tuna.
Add a tablespoon of white wine vinegar to make the Rice Salad more tantalizing. Season with a pinch of pepper and finish by adding the Mayonnaise (Here is my recipe to make it at home).
Mix well so that all ingredients are perfectly combined. If desired, you can add a few tablespoons of extra virgin olive oil.
Line a bundt pan with cling film. Put the rice salad inside and press down with a spoon to compact it.
Cover with more cling film and refrigerate to set for at least a couple of hours. After that time, place a round platter on the pan and flip it over decisively.
Remove the cling film and proceed to decorate the rice salad ring by adding green olives, chives, small roses made with ham strips, and some dollops of mayonnaise.
Refrigerate again until ready to serve. Enjoy your meal!
Annamaria’s Tips
Annamaria’s Tips
If there’s any leftover, rice salad can be stored for a couple of days in an airtight container in the fridge.
FAQ (Questions and Answers)
Can I add ingredients other than those listed?
Of course. You can add whatever your imagination suggests.
Can I avoid adding mayonnaise?
I would say no. Mayonnaise not only adds flavor but also helps to compact the rice and maintain its shape once removed from the mold.
