Spicy rice salad

Ingredients:

• 400 g parboiled rice
• 1 lt. water
• 1 tablespoon coarse salt

  for the sauce:

• 40 g capers in vinegar
• 60 g gherkins in vinegar
• 50 g anchovies
• 80 g extra virgin olive oil
• 250 g yogurt
• half scoop of lemon juice
• 1 tablespoon spicy mustard
• a little salt

  for garnish:

• 3 hard boiled eggs
• 4 tomatoes

Execution:

1. Place in the bowl capers, gherkins and anchovies for 10 seconds at speed 3.
2. Introduce yogurt, lemon juice, oil and mustard for 30 seconds at speed 2 and pour the sauce into a bowl.
3. Place water and salt in the bowl for 8 minutes at 100° at speed 1.
4. Place the basket with the rice for 14 minutes at 100° to speed 4.
5. Remove the basket, cool the rice under running water, pour into a bowl, add the sauce and mix well.

Suggestions:
Leave frigorigero for about two hours and garnish with tomatoes and hard-boiled eggs cut into slices before serving.

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