Insalata di riso

Hi! It’s again time for world on a plate! And this month we are doing grain salads.

I am late with the posting because of the Italy-England game and I have 3000 things to do before going to theater in 1 hour… So I’ll be brief and get straight business.

As grain salad, I am proposing an Italian classic: Insalata di riso (rice salad). The dish is typically eaten in summer and is a salad made with boiled rice and whatever you have in the fridge. Typical ingredients include: pickles, pickled onions, cubed ham, cubed cheese, boiled eggs, olives, tuna, pickled pepper, tomatoes, giardiniera, boiled peas…. Basically whatever you have in the fridge and like.

It is a dish that keeps well and can be enjoyed for days. It also works great for open air picnics or lunches. And obviously is a great way of using up leftovers.

Remember to check out what kind of salads people make around the globe!

#WorldOnAPlate: Insalata di riso

#WorldOnAPlate: Insalata di riso

Ingredients

  • 7. oz rice
  • 1 cup pickled vegetables (whatever you have and like)
  • 1 can tuna or 1/3 cup cubed ham
  • 1/3 cup cubed cheese
  • 2 boiled eggs
  • olive oil

Directions

  1. Boil rice and let it cool down
  2. In a bowl add all the ingredients cut to more or less equal size.
  3. Add the cold rice and mix well
  4. If needed add olive oil and seasoning (salt and pepper)

Torta di riso – Rice pudding cake with strawberry, ginger and meringue.

The recipe I post today is an elaboration of a traditional Italian cake: rice pudding cake. It was born out of necessity and curiosity. See in my pantry I have tons or rice and soon I am moving, so I am trying to think of ways in which I can use said rice so that I don’t have to throw it out.

At the same time I happened to have some leftover strawberry milk that a friend had brought for a brunch at my place. Now, I don’t know about you, but without kids I have not much use for half a gallon of strawberry milk. We drank about half of it, but the expiring date was quickly approaching. So I started to think of rice pudding.

Rice cake with strawberry, ginger and meringue. Can't wait to try it!

And from there to rice pudding cake the leap was short.

For this kind of cake, the best rice to use is round grain rice, however I have an excess of basmati rice, so that is what I used. It worked well, but if you have round use round. As you will see I added no sugar to either the milk or the “dough”, for my taste strawberry milk and meringue have more than enough sweetness, but if you believe in sugar, go ahead and add more!

Oh and in case you are wondering, the traditional version of this cake uses regular milk and adds pine nuts and raisins soaked in rum (or other liquor) as flavoring.

Rice pudding cake with strawberry, ginger and meringue.

Ingredients

  • 3/4 lb rice
  • 1 quart strawberry milk
  • 4 eggs
  • 1 lime
  • 1 thumb sized piece of ginger
  • 1 loosely packed cup meringue (optional)

Directions

  1. Cook the rice in the boiling strawberry milk until it is overcooked. Drain the rice and let cool down.
  2. Add the eggs, the grated ginger, the zest and the juice of the lime, and the crumbled meringue and mix well.
  3. Pour in a well greased cake pan and cook at 350F for 1 hour or until the cake is well set.
  4. Serve decorating it with strawberry.

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