1. 1

   Step 1

   Cook 160 g of rice in plenty of lightly salted water.

   Timer 15 min
2. 2

   Step 2

   Wash and thoroughly dry 25 g of fresh basil.

3. 3

   Step 3

   Blend the basil with 30 g of pine nuts, a pinch of salt, and a drizzle of oil until you get a cream.

4. 4

   Step 4

   Wash 2 Sorrento tomatoes and cut them first into slices and then into cubes.

5. 5

   Step 5

   Add the diced tomatoes to the basil and pine nut cream in a bowl, stirring gently.

6. 6

   Step 6

   Drain the rice and rinse it under cold running water to stop the cooking.

7. 7

   Step 7

   Add the rice to the dressing in the bowl and mix everything well.

8. 8

   Step 8

   Taste and adjust salt and oil if necessary before serving.

Space/arrow keys: next or previous step