Spanish rice salad from the Canary Islands
Spain on a Fork · ♥ 754 likes · 7K views · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 190 g rice
Rinse the rice in a fine sieve under cold water about one minute until it runs clear.
- 360 ml water
- sea salt
Add the rice to a saucepan with the water, season generously with sea salt and heat on high.
- 50 g red onion
- 75 g green bell pepper
- 10 whole cherry tomatoes
- 70 g green pitted olives
Roughly chop the red onion, finely chop the green bell pepper, quarter the cherry tomatoes and thinly slice the olives.
- 10 g fresh mint
- 70 g canned corn
Finely chop the mint and drain and rinse the canned corn in a fine sieve.
Off the heat, fluff the rice with a fork to separate the grains and let it cool.
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- apple cider vinegar
- rice wine vinegar
- 1 clove garlic
- 1½ g ground cumin
Whisk the olive oil, vinegar, grated garlic, cumin, sea salt and black pepper in a bowl until well mixed.
- sea salt
- freshly cracked black pepper
Transfer the cooled rice to a large bowl with all the chopped ingredients, the corn and the dressing.
Season with sea salt and black pepper and mix gently until combined.