Rice Salad

Method

1. Choose parboiled rice (parboiled) as it holds its shape well when cooked.
2. Bring 3 liters of water to a boil, add 30 grams of coarse salt, then add 600 grams of parboiled rice. Cook for 1 minute less than the package instructions (e.g., 14 minutes if the package says 15).
3. Drain the rice and spread it on a baking sheet to cool. Do not rinse.
4. For perfect hard-boiled eggs: place eggs in a pot with cold water, bring to a boil, and cook for exactly 8 minutes from the moment it starts boiling. Immediately cool under running cold water (add ice cubes if desired) to make peeling easy.
5. Peel the eggs and set aside.
6. Bring a small pot of water to a boil and cook 100 grams of peas for 10 minutes, then drain.
7. Cut 1 slice of prosciutto cotto into small cubes.
8. Cut an assortment of cheeses (asiago, fontina, emmental) into small cubes.
9. Wash and dice 1 bell pepper (any color) into small cubes.
10. Halve or quarter 200 grams of cherry tomatoes.
11. Drain 100 grams of black olives, 100 grams of corn, and 150 grams of tuna.
12. Take a handful of pickled onions and pickled cucumbers (to taste) and cut them if necessary.
13. Chop 4–5 fresh basil leaves.
14. Once the rice is completely cool, transfer it to a large bowl.
15. Add all the prepared ingredients: peas, olives, corn, cherry tomatoes, prosciutto cotto cubes, cheese cubes, tuna, pickled onions, pickled cucumbers, bell pepper, and chopped basil.
16. Season with a pinch of salt (not too much) and a grind of black pepper (especially on the eggs).
17. Drizzle with extra virgin olive oil and mix gently but thoroughly.
18. Transfer the rice salad to a serving dish, cover with plastic wrap, and refrigerate for at least 2 hours to allow flavors to meld.
19. Serve cold. Garnish with extra basil if desired.