Rice Salad

Preparation info
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By Claudia Roden

Published 1986

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  • 375 g (12 oz) long-grain rice Salt
  • 2 firm tomatoes, chopped


Cook the rice according to one of the recipes for plain rice, using oil instead of butter and salt to taste as directed. While it is still hot, add all the remaining ingredients and mix well.

This rather delicious salad can be garnished beautifully with black olives and pale green cucumber slices.