Did you know that rice is not actually a grain, it is classified as a grain? Even though these grains are considered dietary, but if you add them to the salad, then crab sticks and rice will automatically become much more satisfying. Today, the main characters of our delicious story will be not only rice, but also corn. If you love these products, then we strongly recommend that you stay with us, because only we have the most delicious!

Luxurious, but not as luxurious as tuna. Therefore, objections like “expensive” are not accepted. Pampering yourself several times a year is not only possible, but necessary! It's very rich and...

What you will need:

• 245 grams of rice;
• 5 ml lemon juice;
• 255 grams of lightly salted red fish;
• 5 grams of sugar;
• 1 cucumber;
• 210 ml mayonnaise;
• 15 ml white wine vinegar;
• 1 carrot;
• 5 branches of dill;
• 4 eggs;
• 1 head of red onion;
• 1 avocado;
• 4 feathers of young onions;
• 175 grams of corn.

Assembling the salad:

1. Rinse the rice until the water runs clear. To do this, the water must be drained about ten times.
2. Next, pour the rice into a sieve and set it aside for an hour.
3. After an hour, transfer the grains to a saucepan and pour a glass of water, bring to a boil.
4. Cook from this point for ten minutes, then cover with a lid and turn off. Do not touch for another ten minutes.
5. Combine sugar and vinegar and stir until the crystals dissolve. Add three grams of salt and dissolve in the liquid again.
6. Pour the resulting liquid into the rice, stir it and cover again.
7. Cut the fish into small pieces.
8. Wash the eggs, place in a saucepan, add water and place on a small burner.
9. When it boils, reduce the gas to low and cook for twelve minutes.
10. Place the finished eggs in cool water to help them cool faster.
11. Then they need to be cleaned and grated with a grater.
12. Next, peel the carrots and place them in a small saucepan.
13. Pour water over the root vegetable and place it on the stove to cook.
14. Cook the carrots until soft, checking with the tip of a knife. When ready, drain the water and let the carrots cool.
15. Grind the cooled carrots using a grater.
16. Remove the peel from the onion, cut off the roots, wash the head and cut into small cubes.
17. Rinse the dill and young onion and chop finely.
18. Divide the avocado into two halves with a knife, remove the pit, remove the peel and cut the pulp into cubes.
19. Drizzle the avocado with citrus juice.
20. Rinse the cucumber and peel it if necessary. If, for example, its peel is bitter.
21. Assemble the salad on a platter in the following layers: rice; fish; dill; corn; onion; cucumber; avocado; eggs; carrot.
22. All layers must be smeared with mayonnaise.
23. Sprinkle generously with green onions on top and remove the salad to soak for three hours.

Tip: to get fluffy rice, you must first have a saucepan or any other container with a thick bottom. The next most important point is the type of rice. Not all types of rice are suitable, so we advise you to take only varieties with a low starch content. They can be found freely available with us. The third point is supplements. Many people add a little milk, butter or simply salt to the rice, which helps it become crumbly. There is another way - “frying” the rice. Heat the oil in a frying pan, add the rice and fry for about ten minutes or until the grains are translucent. Next, add the required amount of water and cook as usual. We hope at least one of these methods will help you cook well-cooked and fluffy rice.

Corn salad with rice

These nuts are considered almost the most expensive on the market. But believe me, those fifty-five grams that you need for the salad are undoubtedly worth it. Be sure to try this one sometime in your spare time.

What you will need:

• 95 grams of rice;
• 1 orange;
• 15 ml olive oil;
• 55 grams of pine nuts;
• 5 grams of orange zest;
• 125 grams of corn;
• 4 branches of parsley;
• 55 ml orange juice;
• 8 ml white wine vinegar.

Corn and rice salad recipe:

1. Rinse the rice until the water is clear, add water in a ratio of one to two and add salt.
2. Place the pan with rice on the stove until fully cooked, not forgetting to salt the grains.
3. Cover the finished rice with a lid to let it steep a little.
4. At this time, in a dry frying pan, you can fry the nuts until golden brown, without leaving the stove for a second. Nuts are such a product that it costs nothing to burn in a second.
5. Wash the orange and remove the zest from it using a special grater.
6. Cut the orange into three parts. Squeeze the juice out of one part, fillet the remaining two, cutting out the pulp from the membranes.
7. Rinse the parsley and chop finely.
8. Combine orange juice with its zest, vinegar, and oil. Add salt and a little pepper, stir the dressing until smooth.
9. Open the corn and separate the liquid from the kernels.
10. Place rice, nuts, orange, corn and chopped parsley in a salad bowl.
11. Pour the prepared dressing over the salad and let it brew for at least an hour.

Tip: nuts can be replaced with any others you like. But, unfortunately, the taste will no longer be what it should be. Since pine nuts add piquancy to the salad.

With liver

A product such as liver is incredibly beneficial for the body of any person. We prepared a salad with chicken liver, but you can use any other one to your liking. The dish promises to be more than satisfying.

What you will need:

• 310 grams of liver;
• 1 boiled beets;
• 1 package of rice in a bag;
• 110 grams of corn;
• 5 grams of sugar;
• 3 pickled cucumbers;
• 15 ml vinegar;
• 1 clove of garlic;
• 1 onion;
• 3 grams of salt;
• 180 ml mayonnaise;
• 1 carrot;
• 3 eggs.

Preparing the salad:

1. Boil the rice according to the instructions on the package. If you have regular rice, then you need to rinse it with running water until transparent and boil until tender with salt, without stirring.
2. Rinse the liver, cut off the films and veins. Dry the pieces.
3. Heat a frying pan, pour a little oil and when the oil is hot, add the liver. Fry it on all sides and then simmer for ten minutes under the lid, adding salt and the necessary spices.
4. Transfer the finished liver to another container so that it cools faster.
5. Remove the skins from the onion, cut off the roots and wash the head. Cut it as finely as possible.
6. Pour one hundred ml of water into a bowl, add sugar, salt and vinegar. Stir the marinade until the salt and sugar crystals dissolve. Add the onions and set aside to marinate for about twenty minutes.
7. Remove liquid from corn.
8. Wash the eggs, boil for ten minutes, then transfer to colder water. Grind the cooled eggs with a grater.
9. Wash the carrots, boil until tender, peel and grate them.
10. Cut the cucumbers into cubes.
11. Wash the beets, boil, cool, peel and chop with a grater.
12. Peel the garlic and combine it with mayonnaise.
13. Drain the onion into a sieve and squeeze.
14. Assemble the salad in layers, greasing each layer with garlic mayonnaise.
15. Add beets, then rice and liver.
16. Send corn, cucumbers and onions to the liver.
17. Finish the salad with a layer of carrots and eggs.
18. Give the salad at least an hour to soak and serve.

With cheese

Cheeses are always made better in both taste and appearance. They change absolutely the entire salad. Try our next salad with soft cheese, crispy vegetables and spicy dressing.

What you will need:

• 155 grams of rice;
• 255 ml water;
• 1 pinch of asafoetida;
• 5 ml sunflower oil;
• 185 ml sour cream;
• 1 fresh cucumber;
• 55 grams of corn;
• 1 sweet pepper;
• 85 grams of hard cheese.

Sequencing:

1. Rinse the rice until transparent, pour boiling water over it (255 ml according to the recipe) and put on fire.
2. When the water boils, add oil, salt the rice and cover with a lid, cook for fifteen minutes.
3. When the time has passed, turn off the heat and do not remove the lid for another ten minutes so that the rice can “cook.”
4. Chop the cucumbers, cheese and pepper into cubes, first removing membranes and seeds from the pepper, and peeling the cucumber.
5. Combine asafoetida with sour cream and add salt.
6. Line a round pan with polyethylene and place layers there, greasing each with the prepared sauce. First add a layer of rice (not all of it). For a more interesting presentation of the dish, you can make the salad in the shape of an oval and end up with the shape of corn.
7. Then a layer of cucumbers and again rice.
8. Next, pepper, cheese cubes and rice.
9. Press the salad tightly with a spoon and carefully turn it over onto a flat dish.
10. Decorate the top of the salad with corn. After two hours you can serve.

How to prepare the salad:

1. Wash the pineapples and dry them if possible.
2. Cut the fruits in half into identical halves.
3. Scoop out the pulp from all halves with a spoon, leaving at least one centimeter thick.
4. Cut the pineapple pulp into cubes.
5. Rinse the cucumber and cut into cubes.
6. Boil water and add washed shrimp to it for four minutes. Add salt and a slice of lemon to the water.
7. Drain the finished seafood into a colander and cool.
8. Peel the shrimp from shells, heads, tails and remove the intestines from each body.
9. Boil the rice until fully cooked and cool.
10. Grate the cheese on a coarse grater.
11. Combine pineapple, cucumbers, shrimp, rice, cheese and corn.
12. Season the mixture with yogurt, mix well and serve with peeled pineapple halves.

Salads with rice and corn are suitable for absolutely any feast. You can serve corn salad, crab sticks, rice for a holiday, children's birthday, or even just for dinner. , rice, crab sticks will always be tasty and easy to prepare. Prepare rice, corn, crab sticks salad with love and enjoy new tastes!

There are few people who have never cooked crab salad with rice. It can be made in the classic version or with various additives. Do not deny yourself the pleasure of trying at least one of the proposed recipes.

This cooking option must be remembered, as it is considered a classic.

Crab salad is an all-time classic.

Required Products:

• about 300 grams of corn;
• two cucumbers;
• about 250 grams of crab sticks;
• mayonnaise and seasonings as desired;
• four eggs;
• half a glass of rice;

Cooking process:

1. We defrost the crab sticks, turn them into small squares and place them in a deep container, where we will add other ingredients.
2. Fill the cereal with plain water and cook until cooked so that it does not become too sticky. When ready, mix it with the rest of the products. We do the same with eggs. We cook them, cut them into squares and put them in a dish.
3. It remains to lay out the contents of the canned food, but before that we remove excess liquid from it.
4. Add the selected spices and dressing to taste, mix everything thoroughly.

With added corn

Salad with rice and corn is a frequent guest on any holiday table. It is filling and looks very appetizing.

Required Products:

• four eggs;
• two cucumbers;
• can of canned corn;
• add seasonings and mayonnaise to your taste;
• crab sticks - large package;
• 50 grams of raw rice.

Cooking process:

1. First, let's cook the cereal and eggs until ready.
2. While this process is going on, we can start working on cucumbers. We grind them in any way, we do the same with crab sticks. Pour the prepared ingredients into the selected container for the dish.
3. Add corn there, after draining the liquid from it.
4. Turn the cooled eggs into cubes and combine with the rest of the ingredients.
5. All that remains is to lay out the rice, add mayonnaise, salt and pepper to taste and mix everything.

With rice and cheese

You can prepare crab salad not only with rice, but also with cheese. The result will be a salad with a very interesting taste. It is advisable to use hard cheese.

Required Products:

• five eggs;
• about 50 grams of raw rice;
• spices as desired;
• 200 grams of crab sticks;
• a little mayonnaise to your taste;
• 150 grams of cheese;
• a jar of corn;

Cooking process:

1. Bring rice and eggs to readiness. We wait until they cool down.
2. While this process is going on, we are working on other components and preparing the dishes for the dish.
3. We lay out the contents of the can of corn. Do not forget that the liquid must be drained from it.
4. We turn the crab sticks into small squares, grate the cheese on a coarse grater and put everything in a salad bowl.
5. Add the already cooled, chopped eggs and rice.
6. Add seasonings and mayonnaise to taste and mix.

Recipe with crab sticks and cucumber

Another way to prepare a salad with crab sticks.

It is not much different from the basic one, but cucumbers add juiciness to the dish, so it is important that their taste is rich and, of course, not bitter.

Ingredients needed for the salad:

• about 50 grams of dry rice;
• two cucumbers;
• four eggs;
• a jar of corn;
• packaging of crab sticks;
• dressing and seasonings to your liking.

Cooking process:

1. Prepare a bowl in which we will put all the ingredients. It is better that it is deep enough.
2. While we are working on other products, we need to put the eggs and rice on the boil. We put them in pots of water, wait until the contents boil, and bring them to readiness. The cereal will need about 20 minutes over medium heat, and the eggs only 10.
3. Place the corn in a container, which must first be freed from excess liquid.
4. Then put cucumbers there, cut into thin strips or small cubes. In the same way, grind the crab sticks and combine them with all the other ingredients.
5. Add cooled rice and grated eggs. Add the selected seasonings and mayonnaise, stir everything well.

With rice and seafood

Rice goes well with any seafood, so why not take advantage of this and make a salad based on these ingredients?

Required ingredients for the dish:

• three eggs;
• seasonings and mayonnaise to your taste;
• one fresh cucumber;
• can of peas;
• about 350 grams of shrimp;
• 60 grams of rice.

Cooking process:

1. We prepare a deep container for the salad and proceed to boiling the products.
2. Wash the rice, fill it with water and keep it on medium heat for about 20 minutes. Then leave it to cool.
3. We also set the eggs to boil. They will be ready 10 minutes after the water boils. When they have cooled slightly, cut them into squares or grate them.
4. Heat about two liters of water with a small amount of salt and literally put the shrimp in there for 2-3 minutes.
5. In a salad bowl, mix rice with chopped eggs, peeled shrimp, fresh cucumber cubes and a pot. The latter must be drained before placing in the dish.
6. Add mayonnaise, seasonings to your taste and mix until smooth.

Green onion salad option

Greens are always good in a salad. And green onions are ideal for this dish.

Required Products:

• 50 grams of rice;
• three eggs;
• 250 grams of crab sticks;
• seasonings and mayonnaise as desired;
• green onions to taste;
• 300 grams of corn.

Cooking process:

1. We wash the rice well, remove all excess and set to cook. After the water boils, turn the heat to medium and keep the cereal for about 20 minutes.
2. In another saucepan, cook the eggs until cooked. They only need 10 minutes after the water boils.
3. Place corn in a deep bowl. Do not forget that you must drain the liquid from it - it is not needed in the salad.
4. We turn the crab sticks into small squares and place them on top of the corn.
5. Finely chop the green onions and mix with the rest of the ingredients.
6. We wait until the rice and eggs cool down and also put them in the salad bowl. The eggs are pre-cut into squares or grated.
7. Season the dish with mayonnaise, stir, taste and decide which spices are missing. You can add salt or pepper.

Crab salad with rice and corn is one of the favorite delicacies at the holiday table. And this is also a suitable way to show off your knowledge of original recipes and culinary skills to create luxurious dishes from inexpensive ingredients.

The salad turns out especially tasty if the housewife knows how to properly boil rice - one of the main components of the dish. Crab sticks or meat are sold ready-made - you just need to cut them and mix them with the total mass. You also don’t have to boil the corn yourself, but buy canned food from the nearest market. The remaining ingredients are added to taste.

For guests who do not eat fatty foods, the salad is seasoned with olive oil.

The salad can be laid out in layers or mixed into a total mass. There are many recipes, the most delicious and original ones are presented below.

How to cook crab salad with rice and corn - 15 varieties

“Baby” is the most ordinary

Is chatting with friends preferable to spending hours at the stove? The unexpected arrival of guests will not take you by surprise - a quick recipe for making crab salad is at your service.

Ingredients:

• Fresh cucumber - 1 pc.
• White onion - 0.25 pcs.
• Boiled egg - 3 pcs.
• Rice - 0.5 tbsp.
• Dill, parsley, mayonnaise, salt, pepper - to taste

Preparation:

The rice is washed, boiled in salted water until “another 5 minutes and it’s ready”, then washed again.

Thin cuts are made lengthwise and crosswise on the juicy crab sticks.

The prepared components are mixed with corn in one container. Add finely chopped onions, herbs, and eggs.

The cucumber is chopped into cubes and added before serving.

The cucumber is added no earlier than half an hour before the feast - otherwise it will give juice and change the taste of the dish.

Salt and pepper are added to taste; mayonnaise can be replaced with a sauce made from mustard, sour cream and a dash of sugar. Everyone is mixed, food is served!

“New Year’s” - sometimes this is the only tree at the holiday

For a family holiday, you can please your loved ones with real crab meat, but if you don’t have it, crab sticks will be a good alternative. We are preparing for the new year.

Ingredients:

• Young onions - 6 pcs.
• Greens - to taste
• Olive organic mayonnaise - 1 pack.
• Boiled eggs - 3 pcs.
• Corn from a can - 400 gr.
• Sticks - 300 gr.
• Large fresh cucumber - 0.5 pcs.
• Rice - 1 small. Art.

Preparation:

The sticks are chopped into 0.5 cm cubes and mixed in a salad bowl with corn. Add chopped eggs. Half the cucumber is crumbled, the greens are chopped - everything goes into the salad and mixed. It is better to boil the rice in advance and add it cold.

The dish is seasoned with mayonnaise. You can lay it out in the shape of a Christmas tree, strew it with greenery and decorate it with multi-colored cheese balls.

An improved version of the “Regular” salad for lovers of cheese and garlic.

Ingredients:

• Hard cheese - 200 gr.
• Boiled egg - 3 pcs.
• Canned corn - 400-500 gr.
• Rice - 0.5 tbsp.
• Crab sticks - 200-250 gr.
• Dill, parsley, mayonnaise, pepper, salt, garlic - to taste

Preparation:

The rice is washed and dried, the eggs are chopped, chopsticks and cheese are grated, and the remaining ingredients are mixed in a deep plate. Add herbs and spices to taste. Season with mayonnaise, garnish with red caviar and the mini-culinary masterpiece is ready.

“Give me a crab” - a space for children’s imagination

This salad plays with new flavor notes every time - it is prepared by children from the suggested and prepared ingredients.

Ingredients:

• Boiled rice - 1-2 tbsp.
• Sweet corn - 1 b.
• Crab sticks - 450 gr.
• Boiled eggs - 5 pcs.
• Salt - to taste

Preparation:

Under adult supervision, boiled eggs are grated, sticks are cut, and the remaining ingredients are mixed in one container. Family salad is ready!

Another food option to create a New Year's atmosphere.

Ingredients:

• Corn - 1 b.
• Sticks - 400 gr.
• Huge cucumber - 2 pcs.
• Boiled rice - 1 tbsp.
• Boiled egg - 10 pcs.
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Low-fat mayonnaise - 200 gr.

Preparation:

Sticks, cucumbers and eggs are chopped into cubes and mixed with corn and rice. Finely chopped onion is added and the salad is dressed.

A cone is formed from part of the total mass, needles are made from semicircles of cucumbers, and a star is made from peppers.

Served on the table immediately after registration.

“Crabs with sauce” - inexpensive, fast, appetizing

When you get tired of mayonnaise and olive oil, it's time to experiment with adding different types of sauce.

Ingredients:

• Rice - 0.5 tbsp.
• Corn - 1 b.
• Egg - 4 pcs.
• Sticks - 200 gr.
• Apple - 1 pc.
• For refueling:
• Sunflower oil - 3 tbsp. l.
• Sour cream 15-20% - 7 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Mustard - 1 teaspoon,
• Salt - to taste

Preparation:

While the rice grains are boiled, the dressing sauce is made and other components of the sumptuous dish are prepared. The oil is mixed with freshly squeezed lemon juice and homemade mustard. Sour cream spices are added to the sauce.

The peeled apple is chopped into cubes, the sticks are chopped into large pieces, and the eggs are passed through a wire rack. All components are combined with washed rice and corn and salted.

If the rice is not washed, it will stick together and this will have a bad effect on the taste.

The salad is dressed with sauce and sprinkled with salt to taste.

For a romantic dinner, you can make a heart-shaped salad.

Ingredients:

• Corn - 1 b.
• Sticks - 400 gr.
• Boiled rice - 1 tbsp.
• Low-fat mayonnaise - 200 gr.
• Egg - 10 pcs.
• Red bell pepper - 5 pcs.

Preparation:

The ingredients are prepared - chopsticks and eggs are chopped into cubes, and the rice is boiled. Everything is mixed, corn is added, the salad is dressed. A heart is formed from the resulting mass and covered with chopped pepper or mild paprika.

It is better to form the salad mass using disposable medical gloves, pre-moistened with water.

You can surprise your soulmate.

"Madness" - great taste

This variety has an insane hint of saltwater shrimp flavor.

Ingredients:

• Rice - 0.5 tbsp.
• Crab sticks - 200-250 gr.
• Shrimp - 1 pack.
• Fresh cucumber - 1 pc.
• Canned corn - 400-500 gr.
• Boiled egg - 3 pcs.
• Mayonnaise - to taste

Preparation:

Cucumber, crab sticks, eggs are peeled and chopped and mixed with rice. The shrimp are divided into 3 parts with a knife and added to the total mass along with corn and mayonnaise. Mix and you're done!

“Dill Lake” - when you want freshness

A refreshing island of crab salad against the backdrop of a dill lake.

Ingredients:

• Sticks - 200 gr.
• Rice - 3/4 tbsp.
• Chicken egg - 3 pcs.
• Corn - 1 b.
• Dill - 1 bunch.
• Mayonnaise - 200 gr.

Preparation:

The dish is prepared according to the classic recipe, only finely chopped dill is added to it. This gives the salad a special piquancy. The surface is decorated with grated sticks and surrounded by dill.

"Divide and Conquer" - War and Peace of Ingredients

The components of the dish are placed in separate containers and mixed only before serving - this way all the flavor notes are preserved.

Ingredients:

• Rice - 1 tbsp.
• Sticks - 350 gr.
• Corn in a jar - 1 pc.
• Egg - 5 pcs.
• Fresh cucumbers - 3 pcs.
• Large onion - 1 pc.
• Dill + green onions - 1 bunch.
• Salt, mayonnaise - to taste

Preparation:

Rice is placed in a salad bowl, chopsticks, eggs and cucumbers are cut into cubes. Before serving, all components are mixed with rice and seasoned with mayonnaise. Relevant for cooking in large quantities.

"Rhapsody" - the main secret of tenderness

Lightness and tenderness are the 2 main characteristics of this variety.

Ingredients:

• Rice - 1 tbsp.
• Cucumber - 2 pcs.
• Corn - 1 b.
• Crab sticks - 200 gr.
• Egg - 5 pcs.
• Mayonnaise - 250 gr.
• Yogurt - 150 gr.
• Greenery

Preparation:

The salad is prepared according to the standard recipe, only the whites are grated on a medium grater, the yolks on a fine grater. The ingredients are laid out in layers and coated with mayonnaise:

Rice + cucumbers;

Yogurt+corn+proteins.

The decorated salad cake is left for some time.

“Column” - fundamentality of straws

The originality of the recipe lies in the design and cutting of some components.

Ingredients:

• Rice - 1 tbsp.
• Cucumber - 2 pcs.
• Corn - 1 b.
• Crab meat - 400 gr.
• Egg - 5 pcs.
• Mayonnaise - 250 gr.
• Small cucumber - 6 pcs.
• Blue onion - 1 pc.
• Greenery

Preparation:

Boiled chicken eggs and cucumbers are chopped into strips, crab meat and a head of blue onion are chopped on a grater.

The cooked rice and corn are placed in a deep container, mixed with the rest of the ingredients and added with salt.

A wide ring made from a plastic bottle is placed on a plate and the salad mixture is placed tightly. The ring is removed, you can decorate the dish a little and take it out to your guests.

“Sea chess” - here you can play with food

A combination of originality and juiciness in a hearty recipe.

Ingredients:

• Egg - 4 pcs.
• Corn - 1 b.
• Fresh cucumber - 1-2 pcs.
• Sticks - 200-400 gr.
• White onion - 1 pc.
• Packaged marine figurines - 1 pack.
• Round rice - 1 tbsp.
• Mayonnaise
• Spices

Preparation:

Rice is boiled, cucumbers, onions, chopsticks, corn are cut and mixed, the salad is dressed. Using a stencil and grated egg white and yolk, the chessboard is covered.

“Classic” - for a stylish feast

Classics are always in fashion - not entirely original, but tasty.

Ingredients:

• Meat or sticks - 200 gr.
• Rice - 80 gr.
• Onion - 0.5 pcs.
• Egg - 2 pcs.
• Corn - 1 b.
• Mayonnaise - 3-4 tbsp. l.

Preparation:

Eggs and meat are chopped into large cubes.

The onion is cut and poured with boiling water - this removes the bitterness, and added to the salad bowl along with boiled rice.

Corn is poured on top, mayonnaise is added and the total mass is mixed.

“Charlotte” - the secret of pancakes

The complexity of the latest recipe is shown in the ingredient list.

Ingredients:

• Mayonnaise
• Egg - 7 pcs.
• Wheat flour - 1 tbsp. l.
• Starch - 1 tbsp. l.
• Baking powder - 0.5 tsp.
• Crab sticks - 100 gr.
• Tomato - 3 pcs.
• Parsley - 1 tbsp. l.
• Rice - 0.5 tbsp.
• Corn - 200 g
• Hard cheese - 100 g
• Pomegranate
• Sour cream - 1 tbsp. l.
• Green onions - 8 pcs

Preparation:

Beat cheese, 4 eggs, flour, starch, mayonnaise, baking powder and herbs. Pancakes are fried from the resulting dough. While they are hot, they are smeared with cheese and rolled into tubes.

The salad components are chopped into small cubes, seasoned with a mixture of mayonnaise and sour cream, and spices.

The pancakes are cut into rings 1 cm wide, laid out on cling film in a deep bowl and filled with filling.

After the dish has been in the refrigerator for a while, it is turned over and served. You can decorate with pomegranate seeds.

Salads with rice and corn are not only very tasty, but also extremely healthy. We present to your attention a small selection of such recipes.

Adding rice to a salad makes it more filling. These salads are suitable for any meal. For the salad you need:

• rice – 80-90 g;
• white cabbage – 500 g;
• egg – 2 pcs.;
• salt;
• mayonnaise – 200 g;
• onions – 80-90 g;
• ground pepper;
• dill – 20 g.

Recipe:

• Sort the rice grains and rinse well. Transfer the rice to a suitable sized ladle or pan.
• Pour water over the cereal; you will need about 200 ml. Add a pinch of salt and heat to a boil, covering the container with a lid. Switch the stove to medium heat and cook for about 5 minutes. After this, turn off the heat, cover the bowl with a folded towel and leave the rice for 10 - 12 minutes.
• Cool the cereal. It should be noted that long grain rice is more suitable for salads.
• Eggs need to be boiled until hard-boiled. Then cool them and peel them. Cut the cooled eggs into slices.
• Remove the top leaf from the cabbage and thinly slice it with a knife, lightly mash the shredded cabbage with your hands.
• Peel the onion. Chop it finely.
• Drain liquid from an open can of corn.
• Wash the dill and chop with a knife.
• Take a salad bowl and put rice, eggs, cabbage, corn, onions and dill into it. Add pepper to taste. Mix.
• Add mayonnaise to the salad and mix again. Salad ready.

Rice salad with canned corn, boiled rice and cheese

For a salad with cheese, rice and corn you will need:

• a bag of instant long grain rice;
• 1 can of canned corn;
• fresh cucumber – 120-150 g;
• cheese – 150 g;
• eggs – 2 pcs.;
• mayonnaise as needed;
• garlic;
• greens – 20 g.

Recipe:

• Cook the instant rice until done according to the instructions on the box. Cool it down. After cutting the bag, place the rice in a salad bowl.
• Place the eggs in a ladle. Pour water and hard boil them. Cool. Cut into pieces and add to the rice in the salad bowl.
• Open a can of canned corn. Place the contents in a colander and wait until all the water has drained. Place the grains in a salad bowl.
• Wash the cucumber, peel if necessary, cut into cubes and add to other ingredients.
• Cut the cheese into small cubes. Place in a salad bowl.
• Peel a couple of cloves of garlic and squeeze them directly into the salad bowl.
• Add mayonnaise and mix everything well.
• Finely chop the greens and sprinkle them on top of the salad.

Delicious recipe for rice, corn, sausage salad

For the sausage, rice and corn salad you need:

• rice (preferably long) – 70 g;
• boiled sausage, without lard – 250-300 g;
• 1 can of canned corn;
• pickled cucumbers – 200 g;
• mayonnaise, as needed;
• parsley – 20 g;
• salt;
• onions – 90-100 g;
• ground pepper.

If your goal is to create a tasty, satisfying and at the same time healthy dish, pay attention to salads with rice and corn. They can be served both cold and warm, seasoned with a variety of sauces and included with meat ingredients or vegetables.

Salad with rice and corn - preparing food and dishes

To prepare the salad, use basmati rice or basmati rice mixed with wild brown rice. Wild rice is very healthy - it stores all the useful micro- and macroelements that do not go away with cleaning. In order to cook rice correctly, you need to use a proportion of cereal and water of 1 to 2 - since the rice doubles in size when cooked. You need to cook rice in the following way - bring to a boil and cook over low heat for 15 minutes in salted water. If you want to use a mixture of cereals for the salad, then wild rice must be cooked separately. It is cooked in the same way as white, but for 30-35 minutes. Properly cooked rice will be fluffy and soft.

It is best to use canned corn - it is available throughout the year. Before adding it to the salad, you need to drain all the liquid from it.

To serve, use a large flat plate. If the salad is being prepared for a gala dinner, place green lettuce leaves on the plate before serving.

Before preparing the dish, prepare several bowls where you will put the ingredients for the future salad.

Corn and rice salad recipes:

Recipe 1: Corn and Rice Salad

An extremely simple recipe and set of ingredients! In addition to rice and corn, you will need onions, bell peppers and olives. You can also use olives (they are green) to add beauty to the dish. It is recommended to use olives or pitted olives in a salad with rice and corn.

Required ingredients:

• rice 200 grams
• corn 150 grams
• pink salad onion 1-2 onions
• vinegar 2 tablespoons
• water 1 tablespoon
• sugar 1 dessert spoon
• bell pepper 1 piece
• olives 100 grams
• For dressing: sour cream 200 grams, dill 2 cloves of garlic

Cooking method:

Boil the rice. In this salad, for the beauty of the finished dish, it is best to use not only white rice, but also basmati. Remember that you need to boil them separately due to different cooking times.

Pickle the lettuce onions. To do this, make a marinade - mix water, vinegar and sugar. The onion needs to be finely chopped into half rings. Marinate the chopped onion for 13-15 minutes.

Wash the pepper, remove seeds and tails and cut into thin half rings.

Open the can of corn (if using canned) and drain all the liquid.

Cut the olives in half each.

Make a gas station. To do this, chop the dill, pass the garlic through a garlic press and add salt to the sour cream.

Mix the ingredients by adding sour cream dressing to the salad with rice and corn.

Recipe 2: Salad with rice and corn and mushrooms

This salad will be delicious both warm and cold. It can be served with meat dishes as a side dish, or it can be consumed as an independent dish. The peculiarity of this salad is the predominance of mushrooms, while the rice emphasizes the tenderness of the dish, making it satisfying. If you use more rice, it will be more of a side dish than a salad.

Required ingredients:

• Rice 150 grams
• Corn 150-200 grams (1 can)
• Champignon mushrooms 400 grams
• Onions 1-2 bulbs
• Sunflower oil 1 tablespoon for frying
• Cherry tomatoes (for decoration) 3-4 pieces
• For dressing: 200 grams sour cream, parsley, fresh dill, salt

Cooking method:

Boil the rice.

Open the corn and drain the liquid from the can.

Finely chop the onion. Saute it in a hot greased frying pan for 3-4 minutes, then add chopped mushrooms to it. Fry the mushrooms for 8-10 minutes, stirring until there is no liquid left in the pan and the number of mushrooms has been reduced by half from the initial amount.

Make the dressing - to do this, chop the greens finely and mix with sour cream.

Mix all ingredients

Before serving, garnish the salad with rice and corn with cherry tomatoes, halved and chopped herbs.

Recipe 3: Rice and Corn Salad with Eggplant

An excellent hearty dish that will please both children and adults - salad with rice, corn and eggplant! This dish belongs to Mediterranean cuisine, and as you know, residents of those regions can boast of slender figures. This salad is ideal in terms of carbohydrate content, but since it lacks proteins, you can eat it with any meat dishes and seafood.

Required ingredients:

• Rice 150 grams
• Canned corn 1 can
• Tomatoes 3-4 pieces
• Eggplants 2-3 pieces
• Fresh parsley
• Onions 1-2 pieces
• Sunflower oil for frying
• For dressing - 100 grams of cream, 100 grams of sour cream, 50 grams of walnuts, 2-3 cloves of garlic

Cooking method:

Boil the rice.

Open the canned corn and drain it.

Pour boiling water over the tomatoes and remove the skins. Cut them into cubes.

Wash the blue ones, cut off the tails and cut into cubes.

Finely chop the onion and chop the parsley.

Pour the onion into a hot, oiled frying pan, sauté it for 3-4 minutes, add the blue ones to it. Fry the eggplants for 10-13 minutes, stirring, then add the tomatoes to the pan and simmer the vegetables for another 5-6 minutes over low heat. Add parsley to them.

Make a gas station. To do this, chop the nuts and pass the garlic through a garlic press. Mix the ingredients with sour cream and cream, add salt.

Mix salad ingredients by adding dressing. Before serving, garnish the dish with chopped parsley and nuts.

Recipe 4: Rice and corn salad with crab sticks

The recipe for salad with corn and crabs is quite famous and in demand in any kitchen, but not every housewife makes this dish by adding rice to it. And in vain - after all, such a salad will turn out to be very satisfying and at the same time not heavy. The only condition is that there should not be a lot of rice in the salad, otherwise it will turn into porridge with vegetables.

Required ingredients:

• Rice 100 grams
• Corn 150-200 grams (1 can of canned food)
• 2 eggs
• 400 grams of crab sticks
• Green young onions
• Fresh parsley
• For dressing: 100 grams of mayonnaise, 150 grams of sour cream, dried basil

Cooking method:

Boil the rice.

Open the corn and drain the liquid.

Boil the eggs hard, then peel them and chop them.

Finely chop the crab sticks.

Chop the green onions and parsley with a knife.

For dressing, mix sour cream, mayonnaise and basil, add salt.

Mix the ingredients and the salad is ready!

Recipe 5: Oriental Rice and Corn Salad

A delicious spicy salad that will remind you of an oriental dish. The secret of its preparation is in the use of chicken ventricles. This product has no analogues, and therefore dishes with it turn out extraordinary.

Required ingredients:

• Rice 100 grams
• Chicken gizzards 250 grams
• Corn, canned 200 grams (1 can)
• Walnut 100 grams
• 4 cloves garlic
• Fresh parsley
• 2 tablespoons sunflower oil for frying
• For dressing: 300 grams of sour cream, dill, flax seed

Cooking method:

Boil the rice.

Open the corn and drain the liquid from the can.

Grind the nuts with a blender.

Peel the garlic and chop the cloves into 2-3 pieces each.

Wash the chicken gizzards and let them cook, salting the water and adding bay leaves. Boil the ventricles for 35-40 minutes, then remove them, cool and cut into strips. Heat a frying pan and place the garlic in the oil. Fry it for 2-3 minutes, then place the chicken gizzards in the pan. Simmer them for 8-10 minutes over low heat, add walnuts, caraway seeds and chopped parsley.

For dressing, mix sour cream, chopped dill and flax seed, add salt.

Mix all the ingredients and the oriental style corn and rice salad is ready!

Salad with rice and corn - secrets and useful tips from the best chefs

If you use mayonnaise as a dressing, do not over-salt the salad, since mayonnaise is already quite salty.

Use as many types of greens as possible (basil, lettuce, parsley and dill) - for the beauty of the dish and its usefulness.