Homemade Rice Salad Recipe

Cooked Rice

Begin by cooking your white rice according to package instructions, aiming for a fluffy and tender texture. Once cooked, set aside to cool slightly. For added flavor, consider mixing in a small amount of olive oil and a pinch of salt.

Cheese Preparation

Select a semi-hard cheese of your choice, such as cheddar or Gouda. Cut or shred roughly 50-70 grams of cheese and set it aside. For a creamier texture, you may lightly melt the cheese over the cooked rice just before serving.

Tomato-Cucumber Salad

Chop the tomato and cucumber into small, bite-sized pieces, aiming for a total weight of around 100 grams. In a bowl, gently toss the chopped vegetables with the sesame seed dressing until evenly coated.

Assembling the Dish

On a plate, lay a bed of the slightly cooled cooked rice. Evenly distribute the cheese over the rice, allowing its warmth to soften the cheese slightly. Top with the tomato-cucumber salad, drizzling any remaining dressing over the entire dish. Optionally, garnish with fresh herbs, sesame seeds, or a sprinkle of salt and pepper to taste.