Best Easy Insalata di Riso Recipe

Boil 2 cups of medium-grain rice in a large pot of salted water. Cook until tender, then drain thoroughly. Spread the rice on a tray to cool quickly and prevent clumping.

Dice red bell pepper, green bell pepper, carrot, celery, pickled cucumbers, and set aside. Slice black and green olives into rounds.

In a large mixing bowl, combine the cooled rice, diced vegetables, olives, and corn kernels. Toss to distribute ingredients evenly for balanced texture.

Whisk together olive oil, red wine vinegar, salt, and black pepper in a small bowl. Pour over the rice salad and mix gently, avoiding crushing the rice grains.

Cover and chill the salad in the refrigerator for at least 30 minutes. Before serving, gently toss again to restore fluffiness and freshness.