Canned Rice Salad

Ingredients for Making Canned Rice Salad

  1. Fresh tomatoes 3 kilograms
  2. Sweet pepper 1 kilogram
  3. Onion 1 kg
  4. Sunflower oil 500 grams
  5. White rice 500 grams
  6. Carrot 1 piece
  7. Vinegar 3% 1 tablespoon
  8. Sugar 200 grams
  9. Salt 2 tablespoons
  • Main ingredients: Onion, Carrot, Pepper, Tomato, Rice


Saucepan, kitchen knife, cutting board, colander, grater, soup ladle, stewpan, jars with lids, a tablespoon, a knife for cleaning vegetables.

Preparation of canned salad with rice:

Step 1: Prepare the vegetables.

Rinse the vegetables, preferably using a brush. Peel the carrots and grate on a medium grater. Peel the onions and cut into half rings or feathers. Peel the hearts of the sweet peppers from the seeds, remove the ponytails, rinse the vegetables again, and then cut into pieces of arbitrary shape, but of medium size, with straws or cubes, for example. Remove the tomato from the tomato, and then cut the vegetables into large cubes.

Step 2: Cook the pic.

Rinse several times with cool water. Then pour the groats into a stewpan and pour clean cold water. Put on fire, boil, reduce power and cook rice until half cooked. Then throw the cereal into a colander and drain the excess water.

Step 3: Cooking the rice salad.

Prepare the pan, pour all the vegetables into it and put on medium heat.

Wait for the contents of the pan to boil, and then continue cooking for another 20 minutes. Do not forget to mix vegetables often so that they do not burn.

Pour the cooked rice to the stewed vegetables, pour in the oil, mix, bring to a boil again and continue cooking for another 20 minutes.
After the specified time, add vinegar, granulated sugar and salt to the salad. Stir well again and simmer over low heat for another 5 minutes.

Step 4: Preserve the salad with rice.

Hot salad with rice should be decomposed in sterilized clean jars immediately after cooking, while it is still very hot. Then close tightly with lids or roll up. Wait until the canned rice salad cools down and then store it in a cool dark place. After opening the cans with salad can only be stored in the refrigerator and no longer than two days.

Step 5: Serve canned rice salad.

Canned salad with rice is a full and very nutritious dish. It can be served as a side dish, or without everything. If desired, you can eat it cold, or you can heat it in a frying pan, adding, for example, chopped sausages. Sour cream is good as a dressing, but even without it, the salad with rice is very tasty.
Enjoy your meal!

Recipe Tips:

- Canned salad with rice should be placed in small jars to eat the workpiece immediately after opening.

- Sometimes in a canned salad with rice in addition to the indicated ingredients add zucchini, as well as hot pepper or garlic for spiciness.

- You can use another rice, for example, brown, but note that it needs to be cooked longer and it is better to add it to the salad in the finished form, otherwise you are tormented to chew.