Insalata di Riso
You might think summer officially begins with the solstice in June, or when the mercury climbs above 85 °F. Wrong. In Rome, the appearance of insalata di riso (rice salad) on the menu of bars, cafeterias, and takeaway joints signals the official start of the season. This mixture of cold rice with a blend of flavorings typically starts popping up in mid-May. No two insalate are the same, but they do generally draw from the following ingredients: pickled vegetables, canned tuna in oil, cubes of Swiss cheese, canned corn, würstel coins (aka hot dog rounds), and overcooked hard-boiled eggs. Sometimes there’s mayo, which in Italy often comes in a tube. Calling it a “salad” is a stretch, but one I’m willing to make.
12 ingredients
Prep: 15 mins
Cook: 20 mins
Insalata di Riso
Ingredients (12)
Ingredients (12)
Instructions
Bring a large pot of water to a rolling boil over high heat. Add salt until the water tastes like a seasoned soup.
Add the rice (1 ½ cups) and cook until al dente, 16 to 18 minutes.
Drain the rice in a colander.
Combine the rice, pickled vegetables (1 cup), tuna (1 5-oz can), Emmental (6 oz), corn (1 cup), hot dogs (2), and olives (¼ cup) in a large bowl and stir until everything is evenly distributed.
Season with salt and pepper and dress with olive oil and vinegar to taste.
Serve garnished with the hard-boiled eggs (3 large).
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