Insalata di riso (Rice salad) x2

This is an easy summer recipe. Any summer Italian buffet dinner has at least a bowl full of rice salad. Sometimes people buy an instant condiment which consists of a jar with lots of pickels, tuna and corn. But this recipe is equally easy to do, much more fresh, tasty and healthy!

• 200 gr of arborio rice
• 80 gr of mozzarella cheese
• 2 frankfurters (ore one pack of canned tuna or 80 gr of diced ham)
• 8 small tomatoes (Piccadilly)
• 2 eggs
• 1 cucumber
• 50 gr of pitted olives
• 1 pack of canned corn

Cook the rice following the box directions and let it chill. Hard boil the eggs and cut them into slices. Cut into slices (or dice, as you prefer) the mozzarella cheese, the frankfurters, the tomatoes and the cucumber.

Mix rice with all the other ingredients in a large bowl (including olives and corn). Add olive oil, minced parsley,  salt and pepper to taste.

Let chill in the fridge for at least a couple of hours, exit it at least 20 minutes before serving. Let your friends taste it. Wait for compliments!