As high temperatures set in, there is a dish that makes its appearance unfailingly at my table, which is the Cold Rice Salad. 

It is simple, versatile, good and fresh, and relatively low in calories. A dish that anyone can tailor to his/her fancies like nothing else.  

Uncle Ben’s ”Al Dente!”

In Italy, there is plenty of rice just right for this recipe, but I used to like Uncle Ben’s parboiled Long Grain Whole or white Grain Rice a lot. Because of its long grains that understand Italian very well and keep “al dente” all the time!

I always use original (old-fashioned) cooking times. I do not think that saving 5 min. cooking is worth buying pre-cooked foods/meals.

Once cooked and cooled, without the final cold shower; for this scope, I keep a tray in the refrigerator and then put my drained rice there to cool faster; hence there is no need for cold rinsing. 

While cooking, in a bowl I add the “extras” that I like the most. Likewise anyone should add their favorites. 

This is my list, give and take:

1. Canned tuna fish (in EV Oil);

2. Pickles – sliced;

3. Cocktail onions because I like the crunch;

4. Mixed pickled vegetables; 

5. Capers to add some excitement;

6. Hard-boiled egg(s) – 1 per serving;

7. And some green olives!

That’s Just Me

But many recipes call for some kind of cheese (Emmenthal comes to mind), red and yellow bell peppers, peas, maybe green beans … and whatever else one likes. 

But many recipes call for some kind of cheese (Emmenthal comes to mind), red and yellow bell peppers, peas, maybe green beans … and whatever else one likes. 

The Good Part

It keeps well for a couple of days; I dare say it is even better after a night in the fridge. 

After that, it is fun to serve it in whatever creative ways the mood dictates. Even in small individual jars, on a tray for a dinner ”al fresco,” or piled up in a fancy way along with a very cool glass of chardonnay.