Doses for 2 portions
As the weather here in London it is so nice today, it reminds me of summer time, so I thought to prepare a rice salad! It is the most classic dish you can do during the warm time.
The rice salad just brings me back to the Italian summer when mum doesn't want to cook too much because of the high temperature and you want to enjoy something fresh, quick and easy to bring even under your beach umbrella. It is amazing how every different family have his own recipe with his own ingredients. Usually you do a big quantity so it lasts for a couples of days.In Italy we are so crazy about this rice salad that we have something called "condiriso", it is a mix vegetables in vinegar and in oil, like carrots, mushroom, artichokes already made to do mix to create your amazing rice salad. I do not usually like the taste of it as it is too strong and do not eat it even back home. Anyway it is quite impossible to find it outside Italy!
INGREDIENTS
- basmati rice 200gr
- 1 canned corn
- 1 can of tuna oil
- 100-120gr of hard cheese
- 1 & 1/2 frankfurter
- 1 lemon jiuce
- Evo olive oil as needed
EQUIPMENTS
- big bowl
PROCEDURE
In Italy we have a "special"rice we use to do salads, it is a kind that do not stick and do not absorb the water. Here in London it is not easy to find but sometime you can find in some off-license or some Italian delicatessen. Anyway the basmati is a good choice as it is usually used as side so it will be good in our recipe.
As first thing put the water to boil to cook the rice and in the meantime you can prepare your ingredients.
The more you cut in little pieces the more you'll have a better taste, as you will have all the ingredients in one spoon of rice. Chop the cheese ( I used some manchego leftover, and a piece of Italian caciocavallo) and the frankfurter, remove the water from the corn. Put in a big bowl the lemon juice and some olive oil.
When the water is boiling you can put your rice in it, check the cooking time. When you reach the time drain the rice and cool it down with some cold water to prevent from cooking more.
Put the rice in the big bowl and mix it, now you can add the other ingredients and give it a good mix.
I suggest you to cover the bowl with the cling film and keep in the fridge at least for a couple of hours before serving. I usually make it the day before so the flavors have amalgamated.
SUGGESTIONS
You can add some mayo on the top before serving it. This recipe is amazing as you can put whatever you like in eat as boiled eggs, olives, chopped prosciutto, peas and even some fresh tomatoes as the cherry one Just do not leave the tomatoes too long in the fridge they can became acid so just add in the single portion.
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