Let’s be honest: the Italian rice salad is one of summer’s most underrated dishes. Everyone makes it, hardly anyone makes it well. The problem, more often than not, isn’t the recipe — it’s the rice. A grain that overcooks, clumps together, or fails to hold flavour turns any preparation into a bland, forgettable mush.
S. Andrea DOP rice from the Baraggia changes the game entirely. Its cooking resilience is so remarkable that even after hours in the fridge, each grain stays whole, separate, and full of character. Its absorption capacity means every grain becomes a tiny vessel of flavour, even when served cold.
Here are 5 ideas to bring something truly different to the table this summer.
1. Rice with grilled peaches and burrata
Cut ripe peaches into wedges and grill them for 2 minutes per side on a hot griddle. Cook the rice, drain it al dente, and cool it under running water. Build the dish: rice as the base, grilled peaches, burrata torn by hand, a drizzle of extra virgin olive oil, and a few fresh basil leaves. The contrast between the sweetness of the peach, the creaminess of the burrata, and the firm texture of the grain is unforgettable.
2. Rice with pistachio pesto and prawns
Blend Sicilian pistachios, a sprig of basil, extra virgin olive oil, and a pinch of salt into a coarse pesto. Sauté prawns in a pan with garlic and chilli for 3 minutes. Dress the cold rice with the pesto, arrange the prawns on top, and finish with grated lemon zest. An elegant dish ready in 20 minutes — the Italian rice salad you weren’t expecting.
3. Mediterranean bowl with rice, chickpeas, and roasted vegetables
Roast courgettes, peppers, and aubergines cut into cubes with olive oil and thyme for 25 minutes at 200°C. Combine with drained chickpeas, cold rice, Taggiasca olives, and a spoonful of tahini thinned with lemon juice. Toss and serve. This bowl is entirely vegan — and thanks to the natural creaminess of S. Andrea DOP, nothing is missing in texture or taste.
4. Rice with fresh tuna, avocado, and soy
Dice fresh tuna and marinate it for 10 minutes in soy sauce, freshly grated ginger, and a drizzle of sesame oil. Slice a ripe avocado. Arrange the cold rice in a bowl, add the marinated tuna and avocado. Garnish with sesame seeds and fresh spring onion. A summer take on the poke bowl with an Italian soul — cold rice reinvented.
5. Rice salad with figs, prosciutto crudo, and Parmigiano
Simple, fast, perfect for August. Cook the rice, cool it, and dress it with extra virgin olive oil. Quarter fresh figs, add prosciutto crudo torn by hand, shaved Parmigiano, and a handful of rocket. A drop of Modena balsamic vinegar to tie everything together. The rice holds the flavours without overwhelming them — an Italian rice salad that tastes like summer and Italy.
The trick that makes all the difference
Whichever recipe you choose, remember one golden rule: dress the rice while it’s still warm. That’s when the grain absorbs aromas and seasonings at their peak. Then let it rest in the fridge for at least an hour. The result will be cold rice that actually tastes of something.
S. Andrea DOP rice from the Baraggia isn’t just a risotto rice. In summer, it becomes the quiet star of dishes that impress — effortlessly.
Ready to experiment? Discover S. Andrea DOP rice in our online shop and experience the difference a DOP grain can make. Free shipping on orders over €60.
