Rice Salad with Roasted Peppers and Mozzarella Cream

Here is a recipe to prepare a rice salad with roasted peppers and mozzarella cream, a fresh and colorful dish perfect for summer.

Ingredients

• 250 g of rice (preferably a type suitable for salads, such as Basmati or Carnaroli)
• 2 peppers (one red and one yellow for a more colorful dish)
• 200 g of mozzarella (buffalo if possible, for more creaminess)
• 50 ml of milk
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste
• A few fresh basil leaves for garnish

Preparation

1. Start by roasting the peppers. You can do this in different ways: if you have a grill, cook them until the skin turns black and comes off easily; or you can put them in the oven at 200 °C for about 30-40 minutes, turning them occasionally. Once ready, put them in a closed plastic food bag and let them cool, then peel them and cut them into strips.

2. Meanwhile, cook the rice in plenty of salted water following the instructions on the package to keep it al dente. Drain the rice and cool it quickly under cold running water, then set it aside.

3. For the mozzarella cream, combine the mozzarella pieces and milk in the blender, then blend until you get a smooth and homogeneous cream. Adjust salt and pepper to taste.

4. In a large bowl, combine the cold rice, the strips of roasted peppers and season with extra virgin olive oil, salt and pepper. Mix gently.

5. To serve, arrange the rice salad on plates, add a spoonful of mozzarella cream on top and garnish with fresh basil leaves.

Fun Facts

Rice salad is a very versatile dish suitable for picnics or summer lunches. Originating from Italy, every family has its own personal variation. The addition of roasted peppers and mozzarella cream adds a touch of originality and extra creaminess to the typical dish.

For an even richer version, you could add some Taggiasca olives or capers for a touch of Mediterranean flavor. Bon appétit!