Insalata di riso (Italian rice salad)

    1 hour 14 min

    White rice is mixed with prosciutto cotto, tuna, hard-boiled eggs, olives and artichokes in this Italian salad that's perfect for a picnic lunch.

    4 people made this

    Serves: 4 

    • 700ml water
    • 280g long-grain rice
    • 1 large carrot, diced
    • 75g fresh or frozen peas
    • salt to taste
    • 100g prosciutto cotto (cooked ham), cubed
    • 100g Swiss cheese, diced
    • 80g button mushrooms in oil, drained
    • 55g sweetcrorn, drained
    • 55g sliced green olives
    • 45g sliced black olives
    • 50g diced pickle
    • 45g sliced marinated artichoke hearts, drained
    • 1 1/2 tablespoons extra-virgin olive oil
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • 100g tuna, drained
    • 4 hard-boiled eggs, quartered

    Prep:15min  ›  Cook:19min  ›  Extra time:40min cooling  ›  Ready in:1hr14min 

    1. Combine water, rice, carrot, peas and salt in a saucepan. Bring to the boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
    2. Mix prosciutto cotto, cheese, button mushrooms, sweetcorn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
    3. Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

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    Reviews in English (1)


    This makes a great summer lunch, dinner or picnic salad. The recipe as written is a great launching recipe - add anything you want or delete anything you don't want. You can make it vegetarian or add the meat and tuna. I added some chopped onion and a pinch of red pepper flakes for more flavor, and some chopped celery and red bell pepper for 'crunch.' I used frozen peas and frozen corn. Equally good hot or cold  -  01 Jul 2017  (Review from Allrecipes US | Canada)