Rice and Ham Vinaigrette

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1Β½ cups uncooked long-grain rice
  • 1 cup finely diced cooked ham
  • Β½ cup finely chopped parsley
  • ΒΌ cup finely chopped chives
  • 1 tablespoon chopped capers
  • Β½ cup peanut oil
  • 2 tablespoons olive oil
  • 1 egg yolk
  • 3 tablespoons wine vinegar
  • Salt and freshly ground black pepper


  1. Cook the rice in two quarts boiling salted water until it is tender. Drain in a colander, place the colander over boiling water, and steam the rice briefly until it is fluffy and the grains stand apart. Refrigerate the rice.

  2. When the rice is thoroughly chilled, combine it with the ham, parsley, chives and capers in a large mixing bowl. Refrigerate while preparing the sauce.

  3. Combine the peanut oil, olive oil, egg yolk and vinegar in a small bowl. Whip the mixture with a wire whisk until the sauce reaches the consistency of a thin mayonnaise. Season with salt and pepper to taste.

  4. Toss the vinaigrette sauce with the rice-ham mixture until all grains of rice are coated. If necessary, add more oil or vinegar. Adjust seasonings to taste.

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