The classic rich cold rice salad is highly appreciated especially in summer. There are many ways to make it, varying with the ingredients.
Therefore, I propose the classic version that my mother taught me since I was a child. There’s only one new ingredient that I’ve recently added, which stands out for its contrasting flavor and adds fragrance, 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: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups rice (For risottos)
- 2 cucumbers (Small)
- 2 tomatoes (Large)
- 3 eggs
- 5.6 oz tuna in oil
- 3.5 oz olives (Pitted green or black)
- 3.5 oz asiago cheese (Galbani or other)
- 5.3 oz cooked ham
- to taste extra virgin olive oil
- to taste vinegar
- 1 tbsp capers in vinegar
Tools
- Pot
- Colander
- Bowl (large)
Preparation
Bring the water to a boil, immerse the rice and cook it for no more than ten minutes, al dente. Rinse 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 mixing them with the rice in a large bowl.
Season by adding olive oil and vinegar but be careful with the vinegar. Salt if needed after tasting.
Finally, add basil leaves to enhance the flavor of the classic cold rice salad and also to decorate each dish.
Refrigerate for at least a few hours before eating.
Classic Cold Rice Salad Rich with Ingredients from 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. Thanks to anyone who will share. My advice, of course, is to prepare it with your ingredients and vegetables. We should use store-bought mixes only when we really don’t have much time. I assure you, from the word of the chef who recuperates 🙂 that the result is a whole different thing, and you won’t regret it. Also, come peek on Pinterest at The Chef Who Recuperates
How do you prepare your classic cold rice salad, or do you have any variations? I would be curious to know. Thanks to anyone who will share. My advice, of course, is to prepare it with your ingredients and vegetables. We should use store-bought mixes only when we really don’t have much time. I assure you, from the word of the chef who recuperates 🙂 that the result is a whole different thing, and you won’t regret it. Also, come peek on Pinterest at The Chef Who Recuperates
