Rice & Corn Salad


Preparation Time: 10 minutes                  

Serves: 4                      

Cooking Time: 15 minutes

Mix together gently

  • ¾ cup pearl pishori rice
  • 1 small cucumber,washed well and chopped with the peel (1 cup)
  • 1 cup tinned corn kernels
  • 6-8 medium florets of broccoli
  • 4-5 black olives
  • 4-5 slices of pickled jalapenos
  • ½ tsp salt
  • ½ pepper
  • ½ tsp oregano
  • 2 tbsp olive oil
  • 1 onion,sliced
  • a pinch of sugar
  • 2-3 tbsp finely chopped parsley
  • ¼ tsp salt
  • 1 tbsp chopped walnuts
  • 2 tbsp thickly grated fresh coconut.


Boil 6 cups water with salt and lemon juice.

When the water boils, add broccoli and stir once. Remove from water with a slotted spoon and keep aside to cool. Boil water again add pearl pishori rice in it, let it come to a boil . Refrigerate the rice for 2 hours.

When cooled add cucumber, corn, capsicum, olives and jalapenos. Sprinkle salt, pepper, lemon juice and olive oil. Mix well with a fork. Set aside

For tempering in a new pan, heat oil, add the onions and a pinch of sugar. Cook till golden brown. Add all the other remaining ingredients. Stir for 1 minute. Remove from fire.

Pour tempering over the rice mixture. Mix lightly. Serve at room temperature or chill for 1 hour in the fridge.