Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Ham

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Appears in Cook's Illustrated July/August 2000, America's Test Kitchen TV

For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

SERVES6 to 8

TIME45 minutes, plus 20 minutes standing

WHY THIS RECIPE WORKS

We wanted a rice salad recipe with rice that was tender, fluffy, and light. To achieve that goal, we found a method for cooking long-grain rice that would preserve its fresh-from-the-pan characteristics once cooled: toasting the rice, then ...

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