Equipment
Ingredients
Rice Base
- 200 g long-grain white rice
- 300 ml water
- 2 g fine sea salt
Vegetables and Herbs
- 150 g cherry tomatoes, halved
- 150 g cucumber, diced
- 50 g red onion, finely chopped
- 15 g fresh parsley, roughly chopped
- 10 g fresh mint, roughly chopped
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 3 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil at 100°C (212°F), then reduce the heat to the lowest setting, cover with a lid, and simmer until water is absorbed.
Remove the saucepan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, then spread it evenly onto a baking sheet to cool rapidly to room temperature.
While the rice cools, use a chef's knife and cutting board to halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the fresh parsley and mint.
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until completely emulsified.
Transfer the completely cooled rice to a large mixing bowl. Add the prepared cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the lemon vinaigrette over the top and gently fold the mixture together until evenly coated.
Cover the bowl and refrigerate the salad to allow the flavors to meld. Toss once more just before serving.
Chef's Notes
- Always use a long-grain rice variety like basmati or jasmine for cold salads; short-grain rice contains more starch and will turn gummy when cooled.
- For deeper flavor penetration, you can toss the rice with exactly half of the vinaigrette while it is still slightly warm, then add the remaining dressing and fresh vegetables once completely cooled.
- Do not add delicate fresh herbs until you are ready to assemble the final dish, as the acid in the lemon juice will cause them to wilt and discolor over time.
Storage
Refrigerator: 3 days — Store in an airtight container. Refresh with a squeeze of lemon juice before serving leftovers.
Reheating: Do not reheat; serve cold or at room temperature.
