I recently realised I still hadn’t posted the recipe for Italian Rice Salad. And that my dear readers, after over 6 years of blogging, is a huge oversight! Needless to say, the issue required to be addressed immediately. Italians eat rice salads quite often during spring and summer and there are countless recipes. In fact, you can make rice salad in so many different ways and eat a new dish every single time. However, being this the first rice salad on the blog, I thought to stick to the most classic version ever: a mix of vegetables, pickles, tuna, ham and cheese. Now I do have a confession to make. I hadn’t eaten rice salad in over 11 years… since moving to Australia. My husband doesn’t care for cold rice, so I never really had the chance to make it. Up until now. I had forgotten how much I liked it and how easy it is to make, so I have decided it is definitely worth making just for myself! 😉
- 450 gms – 1 lb. rice (arborio or parboiled)
- 115 gms – 4 oz. ham, cubed
- 150 gms – 5 oz. Swiss cheese, cubed (emmenthal would be best)
- 85 gms – 3 oz. peas, boiled and drained
- 85 gms – 3 oz. mixed Italian vegetable pickles (giardiniera), chopped
- 85 gms – 3 oz. green olives, pitted and quartered
- 150 gms – 5 oz. tuna
- 5 tbsp corn
- 10 cherry tomatoes, quartered
- Basil leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Cook the rice in salty boiling water following the package instructions. I suggest you keep it al dente as there is nothing worse that a rice salad made with overcooked rice! Drain it well and rinse it under cold water to get rid of the starch. Keep aside to cool down completely.
- Put the ham, cheese, peas, pickles, olives, tuna, corn, tomatoes, and basil in a big bowl and mix.
- When the rice is cold, add it to the bowl. Season with 2 tablespoons of extra virgin olive oil, and salt and pepper to taste. Mix well.
- Keep aside for 10 minutes and then serve.