Salad with rice, cucumber and egg

3 servings
30 min

How to make a salad with rice, cucumber and egg? Prepare the products. You can use ready-made salad rice (for example, the remaining side dish from dinner). If you cook it specifically for salad, then it is better to take a long-grain variety, it will remain crumbly after cooking.

Boil rice. How to cook rice? Rinse it several times, fill with water and set it on medium heat. When the water boils, add a pinch of salt, reduce the heat to a little and cook for about 20 minutes. Rice should not boil, but should become soft. When this happens, drain the water, tip the rice into a colander and leave to cool completely.

Boil the eggs. How to cook eggs? Wash the eggs and put in a saucepan, cover with water and put on a heat. Bring to a boil and cook for about 10 minutes. Drain the water from the saucepan and immediately pour ice water over the chicken eggs. This will help to easily clean them of shells. Peel the cooled eggs and chop them finely with a knife.

Wash the fresh cucumber and cut it into cubes with a knife. Wash the spring onions, dry and finely chop. If there is no spring onion, replace it with bulb, previously marinated in vinegar with sugar to remove excess bitterness.

Put the chilled rice in a salad bowl, add the cut chicken eggs, spring onions and fresh cucumber. Salt to taste (a pinch of salt is enough, as mayonnaise contains enough salt) and season with mayonnaise.

Put the salad in the fridge for a few hours to soak well.

You can serve the salad in a common salad bowl or in small portion salads. Enjoy your meal!