How to make homemade Rice Salad

Rice 
Various types of rice are indispensable ingredients, especially in the recipes of Arab and East Asian cuisine, and rice is often cooked as a main ingredient in the main dishes, such as upside down, Mansaf, yoghurt, Ozzie, and many other known Arabic cuisine. With different ingredients, such as meat, rice and chicken, rice has become an essential ingredient for the creation of innovative varieties of salads.

Rice Salad With Vegetables Ingredients :
A cup of rice. Two chopped tomatoes. Two chopped cucumbers. A cup of chopped dill. A cup of chopped parsley. A cup of boiled corn. A glass of lemon juice. half cup of olive oil. Three tablespoons of apple cider vinegar. Pinch of salt. Medium red bell pepper. A grain of pickled cucumber finely chopped.

Boil rice with boiling water and salt, and half. Mix olive oil, apple cider vinegar, lemon juice, and salt together. Mix the chopped vegetables together, then add the boiled and filtered rice from the water. Stir the material well and add the sauce to the salad and stir well. We add pickled cucumbers. Garnish the salad with vegetables, and serve alongside yogurt.

Rice Salad with Mayonnaise and Eggs Ingredients :

A quarter kilogram of long grain white rice Three boiled eggs. Three tomatoes, cut into very small pieces. Half chopped onion. Two grated islands. Half a cup of chopped parsley. Half a cup of chopped celery. Half a cup of canned corn. Half a cup of black olives. A tablespoon of mustard (mustard), and a spoonful of mayonnaise. 2 tablespoons of olive oil. Tablespoon of vinegar. Pinch of salt and black pepper.

How to prepare :

Wash the rice thoroughly with water, then boil it in boiling water and salt. Mix onions, tomatoes, parsley, celery, mint, corn, boiled eggs after chopping small pieces, olives, and carrots in a bowl, stirring ingredients together. Mix the oil, vinegar, salt, pepper, mustard and mayonnaise together with a fork. Drain the rice, let it cool and add to the vegetable mixture. Mix the rice well with the ingredients. Add the sauce to the vegetable and rice mixture, then mix again and put the salad in the refrigerator for half an hour.