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Rice salad with melon

Category Salads

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  • 45 minutes
  1. 500 g long grain rice
  2. 1 L water
  3. salt
  4. 3 spring onion
  5. 100 g dried apricots
  6. 1 cucumber
  7. 500 g melon (honeydew or watermelon, as preferred)
  8. 1 bunch basil
  9. 6 tbs white balsamic vinegar
  10. 5 tbs olive oil
  11. pepper

1. Add the rice, water and a teaspoon of salt to the pot and stir. Cover with the Secuquick softline and close the lid. Heat the pot on highest level up to the soft window, switch to low level and cook with the time setting “P” in the soft area.

2. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize automatically. Remove Secuquick and use a utensil to loosen up the rice.

3. Clean the spring onions and slice them into thin rings. Dice the apricots into small cubes. Then stir the spring onions and apricots into the hot rice. Let the rice cool in a wide, shallow dish.

4. Halve the cucumber lengthwise and scoop out the seeds with a teaspoon. Dice the cucumber into small cubes. Clean, de-seed and dice the melons. Remove the basil leaves from the stems and slice them into strips.

5. Stir the salt, pepper, vinegar and oil into the cooled rice. Stir in the cubes of cucumber and melon as well as the basil. Let the salad rest for approx. 10 minutes to absorb the flavors, then season to taste with salt and pepper.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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