Rice Salad with Carrot, Cucumber, and Egg

Start by preparing the rice. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 5 minutes and then turn down the heat to low and cook for 10 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.

Place water into a pot to boil. When it begins to boil add a teaspoon of salt and add the eggs. Cook for 10-12 minutes. After this time, remove the eggs and place into an ice bath and then remove the shell. Slice in half.

While the rice and eggs are cooking, take advantage to prepare the rest of the ingredients. Wash and slice or dice the cucumber and peel and finely slice the carrot.

Prepare the salad: Place the amount of rice you want to eat as a base, then sprinkle some of the carrot and cucumber, and then place a halved egg on top. Enjoy!