Cold rice with vegetables
6 servings
60 minutes
Cold rice with vegetables is an exquisite dish of Chinese cuisine that combines the freshness of vegetables with the rich flavor of rice. This dish is perfect for hot days when you crave light yet nutritious food. Historically, rice is a staple of Chinese cuisine, and pairing it with seasonal vegetables and aromatic dressings makes it even more versatile. The taste of the dish is harmonious: soft rice is complemented by crunchy beans, juicy tomatoes, and tender pieces of egg, while a tangy dressing made from vinegar and olive oil adds depth. Cold rice with vegetables can be served as a standalone dish or as a side to meat or fish. Its elegant presentation and balance of flavors make it a wonderful choice for festive tables or everyday dinners.
1
Cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Let the water drain, add salt, mix, place the rice in a ring mold, and set aside.
- Long-grain rice: 400 g
- Salt: to taste
2
Make the dressing: dissolve a pinch of salt in vinegar, then add oil and whisk well with a fork until all ingredients combine. Crumble one hard-boiled egg and fresh parsley into the sauce. Mix well. Pour into a sauceboat and set aside.
- Salt: to taste
- White wine vinegar: 2 tablespoons
- Olive oil: 6 tablespoons
- Chicken egg: 4 pieces
- Parsley: 3 stems
3
Trim and clean the beans; if the pods are very large, cut them into small pieces or simply split them lengthwise. Bring a pot of water to a boil, add a pinch of salt and a pinch of baking soda, add the beans, and cook for 20-30 minutes until soft – cooking time depends on the type and freshness. Drain the water and let the beans cool.
- Green beans: 750 g
- Salt: to taste
- Baking soda: pinch
4
Boil 3 eggs hard, slice them. Wash and dry the salad. Cut the tomatoes into slices.
- Chicken egg: 4 pieces
- Iceberg lettuce: 1 bunch
- Tomatoes: 500 g
5
Invert the rice mold onto a serving platter, placing beans in the center. Arrange slices of tomato and lettuce with egg slices alternately around the rice. Serve with sauce.
- Green beans: 750 g
- Tomatoes: 500 g
- Iceberg lettuce: 1 bunch
- Chicken egg: 4 pieces
