Italy’s favourite summer rice salad, made for long lunches, picnics and make-ahead entertaining. Tender rice, crisp vegetables, tuna, ham and cheese are tossed with olive oil and herbs, then finished with quartered hard-boiled eggs. The Essteele Per Benessere 28cm Casserole gives the rice room to move in plenty of boiling water, while the 20cm Saucepan takes care of the eggs alongside.
Serves 4
Ingredients
For the Rice
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300g long-grain white rice
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1 large carrot, finely diced
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70g frozen peas
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Sea salt
For the Salad
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4 eggs, at room temperature
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100g leg ham (prosciutto cotto), cut into 1cm cubes
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100g Swiss cheese (such as Emmental), cut into 1cm cubes
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80g button mushrooms in oil, drained
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60g marinated artichoke hearts, drained and sliced
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55g canned corn kernels, drained
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45g pitted green olives, sliced
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45g pitted black olives, sliced
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50g gherkins, diced
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1½ tbsp extra virgin olive oil
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1 tsp dried thyme
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1 tsp dried oregano
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1 x 95g can tuna in olive oil, drained
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½ lemon, to serve
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Freshly ground black pepper
Instructions
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Boil the eggs. Gently place the eggs in the Essteele Per Benessere 20cm Saucepan and cover with cold water by about 2cm. Bring to the boil over medium-high heat, then reduce to a gentle simmer and cook for 9–10 minutes for firm yolks. Lift the eggs out with a slotted silicone or wooden spoon and transfer to a bowl of iced water to cool completely.
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Cook the rice. While the eggs cook, fill the Essteele Per Benessere 28cm Casserole with about 3 litres of water and bring to the boil over medium-high heat. Season generously with salt, then add the rice and carrot. Stir once to separate the grains and simmer, uncovered, for 10–12 minutes until the rice is tender but still has a little bite.
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Add the peas. Stir the peas into the casserole for the final 2 minutes of cooking.
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Drain and cool. Drain the rice mixture in a colander and rinse briefly under cold water to stop the cooking. Spread it over a baking tray and leave for 10–15 minutes until cool.
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Peel the eggs. Gently tap and peel the cooled eggs, then cut each into quarters. Set aside.
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Build the salad. In a large mixing bowl, combine the ham, cheese, mushrooms, artichokes, corn, green and black olives, gherkins, olive oil, thyme and oregano.
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Combine. Add the cooled rice and stir well to coat. Gently fold through the tuna, keeping some larger flakes. Season with pepper and a little extra salt if needed.
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Chill and serve. Spoon the salad into the cleaned and cooled 28cm Casserole, top with the quartered eggs and pop the glass lid on. Chill for at least 30 minutes, keeping it covered until you’re ready to serve – ideal for taking to a gathering. Finish with a squeeze of lemon just before serving.
Notes
Make it ahead. Insalata di riso is even better the next day once the flavours settle. Keep it covered in the fridge for up to 2 days and add the eggs just before serving.
Swap it up. Use fresh peas instead of frozen, or mortadella in place of the ham.
Add a kick. A few drops of your favourite chilli sauce or a little lemon zest adds extra lift.
Caring for your cookware. Use silicone, wooden or nylon utensils to protect the ceramic nonstick surface.
