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Directions:
- Rinse the rice with cold water. Bring some water to boiling and add 1/2 teaspoon salt. Add rice and cook until soft. Be careful not to overcook it. Drain well and set aside to cool.
- Finely chop the carrots and blanch them shortly, until soft.
Cutting them before cooking will significantly reduce cooking and cooling time, so I highly recommend it. - Cook corn in a separate pot, unless you're using a canned one. In both cases, drain it well and set aside.
- Meanwhile, finely chop mushrooms and cucumbers and put them in a bowl. Add lukewarm rice, corn and carrots and combine. Add sour cream as much as you want the salad to be thick. I needed approx. 500 g of sour cream for a medium-thick salad (that can be eaten with a fork and easily spread on a piece of bread). Doctor the salad with a pinch of salt, and some pepper if you wish, and mix until fully combined.
Serve chilled.