'Insalata di Riso' (rice salad) is an informal Italian dish that is especially popular in the summer as an appetizer, or as a refreshing first course, particularly for lunch. Its main component is Parboiled rice - the most appropriate for this preparation as its grains remain firm and separated when cooked, and stay soft when they get cold. The cold rice is lightly dressed with olive oil and lemon juice, and flavored with a variety of add-ins, according to personal preference, but also following the tradition.
*Pre-mixed sottaceti,
specific for rice salads,
can be bought in jars.
- 1 cup parboiled rice
- 2 eggs
- 1 cup fresh or frozen peas
- 100 g mild cheese (Fontina, Montasio, Raclette, Gouda), cubed
- 1⁄2 cup Italian pickled cucumbers (no dill and no garlic!)
- 1⁄2 cup Italian mixed* 'sottaceti' (vinegar-preserved vegetables, e.g.: peppers, corn, capers, carrots, olives, fennel, artichokes)
- 1⁄4 cup sliced olives
- 2 tablespoons of olive oil
- the juice of 1 lemon
- salt
Other common ingredients
- pickled 'cipolline' (small onions), halved
- pickled bell peppers, cut in small pieces
- tuna in olive oil, crushed
- ham, diced
- cold roast beef or chicken, cut in small pieces
Preparation
- Boil or steam the rice then spread it over a cloth and let it cool down, by the end the rice should be dry and fluffy.
- Meanwhile, hard boil the eggs and cook the peas, then let them also cool down.
- Move the rice into a bowl (fig. 1) and gently mix in the olive oil.
- Gather the pickled veggies (fig. 2), peas, eggs (fig. 3) and diced cheese (fig. 4).
- Mix all of the add-ins together with the rice, then stir in the lemon juice.
- Adjust the salt and let the salad rest in the fridge for at least 1 hour.
