Rice salad

Ingredients (for around 6 servings):

  • 1 glass (0.2 liters) of rice
  • 1 packet frankfurters
  • 1 tin of tuna
  • 1 packet (200 grams) cheddar cheese
  • 15 green olives
  • 15 black olives
  • 10 cornichons
  • 2 carrots
  • 1 packet baby corn
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 bundle of parsley
  • 10 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • salt
  • pepper
     

Method:

First of all you have to boil the rice. You can use the method you are familiar with; the only important thing is not to burn the rice as this influences the taste. I always wash the rice well and drain it with a sieve. Then I heat 2 table spoons of olive oil in a pot and sauté the rice a bit in the oil, so it covers every grain slightly. Next I add double the amount of water, in this case 2 glasses, and half a tea spoon of salt. After the water bubbles, I reduce the flame as much as possible and cover the pot. When the rice has absorbed all the water, it is cooked, usually after 10 minutes. I like to boil the rice in this way, because it keeps all the nutrients in the rice. It is very easy though to burn the rice. You have to be really alert and check continuously – as soon as all the water is absorbed you have to switch off the flame. Of course many times I miss this crucial moment. If the damage is not too much, I just remove any brown crust which might have settled at the bottom of the pot. If the rice is really burnt, there is nothing you can do. You have to discard it and start again…

Once the rice is boiled, I transfer it to a big bowl and mix it with the rest of the olive oil. Be careful to fluff it up sufficiently with a fork so there are no big clumps of grains sticking together.

Now it is time to keep going with the other ingredients. You can fry or boil the frankfurters. I usually simmer them in hot water for 10 minutes. Slice the sausages into bit sized pieces and mix them with the rice. Drain the tuna, cut the meat into pieces and add to your salad. Cut the cheddar cheese into little cubes and put them into your bowl. Boil the baby corn for half an hour in salt water before chopping it and adding it to the salad. Clean the carrots, then cut them into cubes and boil for 3 minutes in salt water. It is nice when they offer a little crunch for your teeth. Slice the olives and the cornichons and throw them into your salad bowl as well. Remove the seeds from the bell peppers, cube the flesh and add them to your mixture. Finally wash the parsley, chop it roughly and incorporate it together with the balsamic vinegar. Stir the entire ingredients well, flavor according to your taste with salt and pepper and keep the salad for at least 2 hours in the fridge, before serving.

As I wrote before, there is not really a fixed recipe. This salad can tolerate an amazing variety of ingredients. You could add for example boiled peas or beans or peeled tomatoes. I avoid tomatoes because they can turn easily sour when kept too long in the fridge. You could also incorporate corned beef, spam, crab meat, prawns or any other fish in tin. The limit is your fantasy or the stock in your pantry. Enjoy!

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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