Salad with rice, corn and crab sticks

The variation with rice and corn is perhaps the most popular and demanded of all the possible varieties of salad with crab sticks so beloved in our country. The dish turns out to be quite satisfying and very appetizing. Rice, neutral in taste, goes well with all other ingredients, delicately shading them and adding pleasant velvety notes to the dish. To make the rice and corn salad fresher, complement it with fresh cucumbers, crispy iceberg lettuce leaves, or spicy herbs (parsley, cilantro, dill).

Ingredients

• rice - 70 g
• drinking water - 200 ml
• eggs - 2 pcs.
• canned corn - 150 g
• green onions - 2 stalks
• crab sticks - 100 g
• mayonnaise - 100 g
• salt, freshly ground black pepper - to taste

Directions

1. Cook rice for salad with corn and crab sticks. To do this, rinse it thoroughly (until the water becomes clear) and pour it into a saucepan with boiling salted water. Stir and cook over low heat for 15 minutes. Let cool.
2. Hard-boiled eggs for salad with rice. To do this, place them in a ladle, cover with cold water and bring to a boil over high heat. Simmer for 10 minutes, then cool with running water.
3. Throw the corn on a sieve and rinse with boiled cold water. Rinse green onions with cold running water, dry and cut into small rings.
4. Remove the crab salad sticks from the packaging and cut into cubes or strips. Peel chilled eggs, chop finely or grate on a coarse grater.
5. Place all prepared salad ingredients in a large bowl. Add mayonnaise, salt and pepper to taste. Mix thoroughly with a tablespoon.
6. Arrange the salad with rice, corn and crab sticks in portioned glasses and serve. The dish can be decorated with boiled shrimps and green leaves.