Equipment
Ingredients
Rice Base
- 200 g long-grain white rice
- 300 ml water
- 2 g fine sea salt
Vegetables and Herbs
- 150 g cherry tomatoes, halved
- 150 g cucumber, diced
- 50 g red onion, finely chopped
- 15 g fresh parsley, roughly chopped
- 10 g fresh mint, roughly chopped
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 3 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 308 kcal
- Protein
- 5 g
- Carbohydrates
- 46 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 536 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 177 mg
- Calcium
- 37 mg
- Iron
- 1.2 mg
- Magnesium
- 24 mg
- Phosphorus
- 76 mg
- Zinc
- 0.7 mg
- Vitamin A
- 23 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 75 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.9 mg
- Folate
- 19 mcg
- Water
- 141 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil at 100°C (212°F), then reduce the heat to the lowest setting, cover with a lid, and simmer until water is absorbed.
Remove the saucepan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, then spread it evenly onto a baking sheet to cool rapidly to room temperature.
While the rice cools, use a chef's knife and cutting board to halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the fresh parsley and mint.
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until completely emulsified.
Transfer the completely cooled rice to a large mixing bowl. Add the prepared cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the lemon vinaigrette over the top and gently fold the mixture together until evenly coated.
Cover the bowl and refrigerate the salad to allow the flavors to meld. Toss once more just before serving.
Chef's Notes
- Always use a long-grain rice variety like basmati or jasmine for cold salads; short-grain rice contains more starch and will turn gummy when cooled.
- For deeper flavor penetration, you can toss the rice with exactly half of the vinaigrette while it is still slightly warm, then add the remaining dressing and fresh vegetables once completely cooled.
- Do not add delicate fresh herbs until you are ready to assemble the final dish, as the acid in the lemon juice will cause them to wilt and discolor over time.
Storage
Refrigerator: 3 days — Store in an airtight container. Refresh with a squeeze of lemon juice before serving leftovers.
Reheating: Do not reheat; serve cold or at room temperature.
Troubleshooting
Rice is mushy or clumped together
Cause: Rice was not rinsed, overcooked, or mixed while still too hot.
Fix: Cannot be completely fixed, but adding a handful of toasted nuts or seeds can improve overall texture by adding crunch.
Prevention: Thoroughly rinse raw rice until water runs clear and ensure it is completely cooled on a flat tray before adding liquid dressing.
Salad tastes bland or flat
Cause: Cold temperatures mute flavors, or insufficient salt was used.
Fix: Stir in an extra pinch of salt and a small squeeze of fresh lemon juice immediately before serving.
Prevention: Season the cooking water for the rice aggressively.
Cultural Context
Cold rice salads, widely known as Insalata di Riso in Italy, are a quintessential part of Mediterranean summer cuisine. Originally developed as a practical method to utilize leftover rice and fresh seasonal produce, these dishes are beloved for their portability, making them traditional fare for beach picnics and outdoor gatherings.
