Rice reimagined: Turning leftovers into gourmet salads

Rice is one of the most commonly consumed grains in the world, and its cultivation has a long and rich history. It is closely associated with Asian cuisine, where it is a staple. It has also gained a strong foothold in Polish cuisine. We add it to stuffing for cabbage rolls, it complements many soups, and it serves as a side dish for the main course. A separate category is salads based on rice.

White rice remains the most popular type. Its taste is very mild, and nutritionally, its main advantage is its protein content. It contains all essential amino acids and is well-balanced. Moreover, rice is low in calories, making it an ideal component of a weight-reducing diet. The complex carbohydrates it contains provide energy gradually, ensuring a long-lasting feeling of fullness.

For a salad, rice cooked until fluffy is best. Therefore, it's better not to throw the grains directly into the water but rinse them thoroughly under cold water beforehand. This way, the rice won't be sticky. It's also a good idea to choose basmati rice, which, with its lower starch content, is easier to maintain at the right consistency. It's important not to overcook the rice. Each package contains instructions on cooking times, which should be followed to achieve the best result. Then even the leftovers will be tasty and perfect for the salad. You only need a few more ingredients.

Ingredients:             

• About 100 grams of cooked rice,
• 1 package of tuna in brine or oil,
• A few tablespoons of canned corn,
• 2 hard-boiled eggs,
• A few sprigs of chives,
• 4 tablespoons of mayonnaise or 2 tablespoons each of mayonnaise and yogurt,
• Salt and pepper to taste.

Preparation:         

1. Transfer the rice to a larger bowl.
2. Peel the eggs, cut them into small cubes, and add them to the rice.
3. Drain the tuna thoroughly, shred it, and add it to the bowl.
4. Add the corn and finely chopped chives.
5. Mix all the ingredients with mayonnaise and season to taste.