There are a lot of rice salad recipes, everyone has their own, and this is mine, the one we have always prepared at home.
The quantity is fine for 6 people. The base is rice boiled in abundant salted water. The cooking times depend on the rice you choose: the most commonly used is the ribe parboiled that keeps the cooking well, but you can also use the St. Andrew, the Arborio the Baldo or the Carnaroli. It is important: the rice must be cooked al dente. As soon as you think that it is ready to spill in the pot a glass of cold water that will stop cooking, and once drained pass it under cold water.
Before season it with the other ingredients, let it cool
well and dress it with a little oil.
Cut the ingredients into small pieces and add them to the rice. One last drop of oil and, if necessary, a little salt and it’s ready!
Perfect in summer, it can also be prepared in advance and stored in the refrigerator.
Ingredients:
- 500 grams of boiled rice (raw weight);
- 3 sausages;
- 4 hard-boiling eggs;
- 300 grams of tomatoes;
- 100 grams of green olives;
- 200 grams of tuna;
- 200 grams of crane;
- extra virgin olive oil;
- salt.
