Tourist Breakfast Rice Salad for Winter

1. 1 Long-grain ricepack 800 g ≈ $1.97 30 g
2. 2 Tomatoes≈ $4.67 per kg 180 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 70 g
5. 5 Onions≈ $1.60 per kg 70 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 40 ml
7. 7 Sugar 15 g
8. 8 Salt 8 g
9. 9 Vinegar 9% 15 ml
10. 10 Ground black pepper to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Rinse the rice until the water runs clear. Blend or finely chop the tomatoes², dice the peppers, grate the carrot⁴, and slice the onion⁵ into half-moons.

2. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Combine the vegetables, oil, sugar, salt, and pepper in a heavy-bottomed saucepan. Bring to a boil.

4. Add the rice and simmer over low heat for 40 minutes, stirring often so the mixture does not scorch. If it becomes dry, add up to 50 ml water.

5. Pour in the vinegar 2 minutes before the end.

6. Pack the hot salad into the jar up to the rim, cover with the lid, and sterilize in a saucepan of hot water for 20 minutes from the moment it comes to a boil: rice is low-acid.

7. Seal the jar, turn it upside down, and wrap it until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 5 days.