The cold rice it is a must-have course on the summer table. From a certain point in the year on, in fact, due to the high temperatures, one is forced to greet the risotto to welcome the tablerice salad. Easy to prepare a little early, fresh, and even light, it is the ideal dish to take to the office, but also to the sea or in the mountains for a packed lunch. And then keep in the fridge for two or three days. To avoid turning rice salad into a shapeless and sticky ball, here are some tips on how to prepare it and what are the ingredients that best match it.

Tips for preparing rice salad

First, it is essential to choose one type of rice that keeps cooking well. The best are the Ribe, the Basmati and the Venus, which with its black color will make the dish, as well as good, even scenographic. Avoid the Carnaroli, more suitable for risottos. Another important step for the success of the recipe is the rice cooking. Better boil it in boiling water and drain it al dente, if not even a couple of minutes before the time indicated on the package. For cool the rice do not rinse it in cold water but drain it, pour it into a baking dish and place it in a bain-marie in the sink. As for i condiments, should be added only when the rice is completely cold. It is also advisable not to exceed and avoid pre-packed in oil or vinegar, but to favor fresh ingredients. The mayonnaise, instead of putting it in the rice salad, it is better to add it with a teaspoon to your plate. Here are three recipes for cold rice where taste and calories are in balance with each other.

Cold rice with lemon-flavored tuna and zucchini

For the cold rice with tuna and zucchini flavored with lemon, get 300 grams of rice Basmati, three zucchini, 150 grams of tuna in oil drained, a lemon, a bunch of thyme, oil, salt and pepper. Boil the rice and let it cool in a bain-marie. Meanwhile cut the zucchini into cubes and make them jump in a pan with a little oil. Season with salt and pepper, cook for a couple of minutes and deglaze with the lemon juice. When both the rice and the courgettes are completely cold, pour them into a bowl, add the tuna in oil, the thyme, the lemon rind and mix everything.

Cold rice with grilled vegetables

With this cold rice with grilled vegetables bring the vegetable garden to the table. To prepare it you need 300 grams of rice Ribe, a pepper yellow, one aubergine, one zucchini, a slice of garlic, salt, oregano and pepper. Wash and dry the vegetables. Cut the courgettes and aubergines into thin slices lengthwise and grill them on the previously heated cast iron plate. Cut the pepper into strips and roast this too. Then put them in an airtight container, after dressing them with oil, salt, oregano and garlic and leave in the fridge for a couple of hours. Boil the rice and when it is completely cold, add the vegetables. Mix everything well and let the rice salad rest for another half hour before bringing it to the table.

Venere rice with salmon, rocket and citrus fruits

THE'Venere rice salad with salmon, rocket and citrus fruits it is not only good, but it is also light and healthy. To prepare it you need 300 grams of Venere rice, 120 grams of smoked salmon, 30 grams of rocket, the juice and rind of an orange and a lemon, oil, salt and pepper. Boil the rice and before cooling it in a bain-marie season it with the oil and the juice and the lemon and orange rind. Cut the smoked salmon and coarsely the rocket into thin strips. When the rice is completely cold pour the ingredients into a bowl and mix everything together.