- 250 grams rice
- 500 grams water + 1 teaspoon of salt
- 1 can of SAFCOL seafood cocktail
- 1 teacup cooked peas
- 1 teacup sweetcorn drained
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1/4 teacup olive oil
- 1 tablespoon vinegar
- 1 tablespoon molasses
Bring the salted water to boil and cook the rice.
Chop the peppers into small cubes.
Put the cooked rice into a large bowl, season with salt and add the peppers, the peas, the sweetcorn and Safcol seafood cocktail. Mix all ingredients well.
Mix together the olive oil, the vinegar and the molasses and drizzle this mixture onto the rice salad. Mix the ingredients once again and serve.
You can either serve it cold or at a room temperature.