Ingredients :
Rice – 150 ml
Water – 250 ml
Vegetable oil – 1 tsp.
Cucumber – 1 small piece
Sweet bell pepper – 1 small
Hard cheese – 100 gr (as desired)
Canned corn – 3-4 tbsp.
Sauce
Sour cream – 150-200 ml
Salt – to taste
Wash the rice, pour boiling water and put on the fire. When water begins to boil, add vegetable oil, salt and stir. Close the lid and cook over low heat for 15 minutes. Then turn off the heat and leave the lid on for another 10 minutes to allow the rice to finish cooking.
Cut cucumber, pepper and cheese into small cubes. Mix sour cream with salt.
Take a mould with a diameter of 16 cm and a height of 6 cm, and line it with plastic wrap. The rice should have cooled by now. Stir the rice a little and divide it into 3 portions.
Place one part of the rice on the mold, flatten and brush with 1-2 tbsp. of sauce. Put cucumbers and salt on top and smear sauce. Spread the second part of rice and smear sauce. Spread pepper, salt and sauce. Then put cheese and dress with sauce. Spread out the rest of the rice, flatten it and press down the salad a little.
Cover the mold with a tray (plate) and invert. Remove mold and plastic wrap. Place corn on top of the rice. Garnish the salad with bell peppers.
Have a nice meal!
