If summer is a long time coming in rainy Germany, we at least bring it into the living room in a culinary way. For example with a summery rice salad. This is not only quickly prepared in under 20 minutes, but also incredibly varied and variable in the ingredients.
Everything that can be found in the fridge and kitchen cupboards goes into the salad: almost any fresh vegetable – for example cucumber, tomato and peppers, but also mushrooms, spring onions or green asparagus – and almost all canned goods – in addition to corn are also suitable Kidney beans, chickpeas and snap beans are ideal for further processing in the dish.
And there are no limits to your imagination when it comes to dressing. A classic yoghurt dressing works just as well as oil, vinegar and lemon juice. In this variant we use a homemade mayonnaise made from just five ingredients, which makes the rice salad wonderfully creamy and full-bodied.
It is best to use loose rice such as parboiled, long-grain or brown rice as a base. Express rice or leftover rice from the day before is also ideal and also saves a lot of time, since the rice first has to cool down before it can be processed further.
Last but not least, aromatic toppings add excitement to the salad. Lettuce seeds or nuts, avocado, yeast flakes and fresh herbs are particularly recommended. Feta, tuna or hard-boiled eggs also take your rice salad to the next level. Get creative and try out the ingredients, this is how the best creations usually come about.
Tip: The rice salad tastes best when well-infused. Since it is stored in the refrigerator, it can also be prepared the day before if necessary. However, you should not keep the rice salad for longer than three days due to the mayonnaise it contains.
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