Rice Salad with Lime and Melon
More rice—how could it be otherwise? At this rate my eyes are going to turn slanted. This recipe is seasonal, and as a hint: melon. Have you figured it out? That’s right—summer and its rice salads, refreshing, vibrant, and full of color.
I have to say I haven’t seen this recipe anywhere; I was inspired—besides by the melon sitting forgotten in my fridge—by rice-with-melon recipes I found on several websites, but I combined ingredients “as I saw fit,” and it turned out quite well. I’ve also gone back, for a moment, to the origin of this blog: writing down what I cook and what turns out well so I can repeat it later.
Enjoy my creation!
Ingredients for 2 people
120 g long-grain rice (I used basmati)
1 lime
3 slices of cantaloupe melon
2 slices of serrano ham (mine was Iberian)
2 sprigs of parsley
1 teaspoon ground cinnamon
A drizzle of extra virgin olive oil
Salt and pepper to taste
Preparation
First, the rice, which takes the longest. Cook it as you normally would (I use a rice cooker) and rinse it well at the end, then let it drain so all the starch is removed—when making salads like this, I use more water than usual and rinse it afterward; otherwise, I cook it with just enough water for it to absorb.
Cut the melon into small cubes, chop the ham and parsley, and set aside.
Squeeze the lime and reserve its juice.
Once the rice is cooked and fully drained, place it in a salad bowl, add the cinnamon and lime juice, and mix well so everything is evenly distributed.
Add the ham, parsley, and melon, and drizzle with olive oil. Season with salt and pepper to taste.
Mix again before serving.
Notes
It tastes good both cold and warm, although if you’re looking to cool off on a hot day, you probably already know which way is best.