Rice Salad in Jar (Vasocottura Method)
Category: Main Course (Primi Piatti)
Serves: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 70g |
| Yellow Bell Pepper | ½ |
| Zucchini | 1 |
| Cherry Tomatoes | 5 |
| Greek Black Olives | 4 |
| Fresh Basil | q.b. (to taste) |
| Extra Virgin Olive Oil | 1 teaspoon |
| Fine Salt | q.b. (to taste) |
Instructions:
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Prepare the Vegetables: Start by washing and chopping the zucchini, yellow bell pepper, and cherry tomatoes into small cubes. These will form the base of your rice salad, adding both flavor and texture.
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Assemble in Jar: Place the chopped vegetables into a microwave-safe jar, suitable for vasocottura (cooking in a jar). Season with a pinch of salt and drizzle the olive oil over the mixture. This combination of veggies and oil will infuse the rice with rich flavor during cooking.
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Initial Microwave Cooking: Without placing the lid on the jar, microwave the mixture on high (800 watts) for 2 minutes. This step helps to soften the vegetables and begin the flavor infusion process.
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Add Rice and Water: Carefully remove the jar from the microwave using a kitchen mitt (the jar will be hot). Add 140g of water to the jar, ensuring the rice is fully immersed in the liquid. Stir gently to mix the water with the vegetables. Secure the jar with its lid.
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Resting Time: Let the jar rest for 10 minutes. During this time, the rice will continue cooking with the residual steam inside the jar. This “slow cooking” method ensures the rice is perfectly tender.
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Prepare the Olives: While the rice and vegetables are resting, slice the Greek black olives into thin strips. These will add a savory touch to the salad.
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Final Microwave Cooking: After the resting period, return the jar to the microwave and cook for another 3 minutes at 800 watts. If the jar remains tightly sealed, the steam will naturally release the lid. If t
