L'rice salad with ham and melon is a fresh and colorful dish, perfect not to weigh down on these hot summer days, without sacrificing taste. The binomial prosciutto-melon is a summer classic, in this version with the addition of cold rice (another inevitable preparation on summer tables) becomes a single dish quick to prepare and super nutritious.
Which melon to use for rice salad
THE melons they are of different varieties, and differ in the shape and color of the peel and pulp. All of them are rich in salts minerals as potassium, magnesium and phosphorus, as well as vitamins, especially A and C. Among the best known are melon Ccommon antalupo, round with robust and ribbed rind, intense color pulp, sugary and very fragrant, and that of Mantova, round, with smooth skin and bright orange pulp, perfumed and firm. For the rice salad with melon and ham the most suitable is the Mantua melon, from the drier pulp, which maintains its consistency for a long time without flaking.
The ideal rice for salad
There are those who prefer the basmati, with long and fragrant beans, and those who opt for the classic Parboiled, or who instead does not disdain a salad Carnaroli. All these types of rice are perfect for your salad, it depends on your taste. If you like fine and fragrant rice, opt for a Basmati. If instead you want a rice that keeps cooking well, then opt for a Parboiled. If you want an important consistency in the mouth, then choose the large grains of a Carnaroli: in this case the cooking of the rice will have to be a little longer and you will have a salad that is not sticky at all.
The recipe of rice salad with ham and melon
Ingredients: 1 Mantua melon, 350 g Carnaroli rice, 200 g thick sliced raw ham, a bunch of chives, 150 g Fontal cheese, a handful of basil leaves, salt, extra virgin olive oil.
Method: boil the rice in abundant salted water, then drain and pass it under a stream of water to stop cooking. Clean the melon, stripping it of seeds and filaments, then cut it into slices and then into cubes. Finely chop the basil and chives and add them to the rice. Slice the cheese too, then take the slice of ham, remove the fat, if any, and cut it into cubes. In a bowl mix all the ingredients and season with a drizzle of extra virgin olive oil and a pinch of salt, if necessary.
In the tutorial some more tips for preparing rice salad with ham and melon