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 bell 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. Begin by roasting the peppers. You can do this in several ways: if you have a grill, cook them until the skin becomes black and peels off easily; or you can put them in the oven at 200 °C for about 30-40 minutes, turning them every so often. Once ready, place them in a closed plastic food bag and let them cool, then peel 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 chopped into pieces and the milk in a blender, and blend until you get a smooth and homogeneous cream. Adjust salt and pepper to taste.

4. In a large bowl, combine the cold rice, 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.

Curiosity

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

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