Rice Salad, A French Summer Classic?
There are dishes that are passed from generation to generation within a family, they have their own "special ingredient", their trademark. Someday, it will be your turn to cook that dish and make it a "family standard" for your husband, wife, daughter, son... This is how some of us end up eating bolognese sauce with mushrooms every Tuesday nights, it's not supposed to be in that sauce, it's still good, it's your tradition, nothing wrong with that. What's interesting though, is going to eat pasta bolognese in someone else's home, there are probably no mushrooms in the sauce and you can deal with it but you are starting to wonder "who puts celery and carrots in the bolognese and why aren't they using regular minced meat?".
In this nonsense introduction, I'm trying to tell you that I believe this next recipe is a French classic, a salad that is served on every French tables at least once during the summer. But since I can't remember eating it anywhere else than inside my family circle, there is a small chance nobody knows what a summer rice salad is.
Serving: 5 to 6 persons as a starter or side dish
Preparation time: 30 minutes
250g of cooked white rice (Jasmin, Basmati, Regular, it doesn't really matter, just don't use aborio / risotto rice)
3 boiled eggs
2 small cans of tuna fish preserved in oil or water
1/2 peeled, diced and seeded cucumber
1 cup of sweet corn
1 cup of sliced pitted olives (green or black or both)
2 cups of diced tomatoes
1 sliced/crushed clove of garlic
6 table spoons of olive oil (regular cooking oil is fine too)
5 table spoons of vinegar
2 generous pinches of salt
Some black pepper
half a cup of chopped chive or basil or parsley
Step 1 - Cook your rice
Rinse your rice under cold water before cooking , we don't want to have a sticky rice
Do not overcook your rice, cook it 1 minute less than usual. We don't want it to break when mixing the salad together
When your rice is cooked, rinse it again under cold water to stop the cooking, remove all excess water and refrigerate it until the end of the recipe
Step 2 - Dice your veggies and add your dressing
In a large bowl, start adding all your diced veggies, tuna fish and your eggs. It is important to have small pieces. When everything is in there, add the oil, vinegar, salt, pepper and chive.
Step 3 - Add the rice to the salad and you are done!
It is now time to get your rice from the fridge and slowly incorporate it to your veggies, tuna and eggs mix. By the way, you don't have to use all the rice.
Mix everything together gently, refrigerate or eat right away.
Enjoy! Bon appétit!