Pinch of Cumin

Lime and melon rice salad

More rice, as it could not be other way –at this pace, I will have slanting eyes soon-. This is a season recipe, to give you more hints, there is the melon. Have you already found it out? Exactly, summer and its rice salads, cool, radiant and full of color.

I have to say that I have not seen this recipe anywhere, I have inspired myself–apart from in the melon that I had in my fridge just for show- in several melon rice recipes that I have seen in a few websites, but I have combined ingredients the way I thought, and the result is more than OK, delicious. Furthermore, for a moment I have come back to this blog’s origin: to write down all that I do and has a nice result so that I can reproduce it later.

Hope you enjoy with my invention!

Ingredients for 2 people

120 gr of long grain rice (I have used basmati)

1 lime

3 slices of Cantaloupe melon

2 slices of Serrano ham (mine, Iberic)

2 sprigs of parsley

1 tablespoon of grinded cinnamon

1 trickle of extra virgin olive oil

Salt and pepper

Directions

First of all, which is what takes more time, rice. Cook it the way you do normally (I use a rice cooker), and wash it at the end. Let it get dry so that starch is gone –when it is for salads like this one I normally add more water and wash it at the end-.

Chop melon in small cubes, Serrano ham and parsley and reserve it.

Squeeze lime and reserve its juice.

When rice is boiled and all water is gone, put it in a bowl, add cinnamon, lime juice and stir it so that all ingredients are well spread.

Add Serrano ham, parsley, melon and water it with a sprinkle of oil. Season with salt and pepper.

Stir it before serving.

To be considered

It is very tasty both warm and cold, although if you want to cool in a  very warm day, there is no need to let you know how it’s better to eat it.

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My culinary creations - © 2014-16, Sara Jiménez

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