Louisiana Rice Salad

Juin 29, 2017février 16, 20235 47

1.	In a saucepan, bring 50 cl of salted water to a boil. Add the rice, lower the heat to minimum and stir for 30 seconds. Cover and cook for 10 to 12 minutes. Put it on a plate and let it cool down, stirring from time to time.
2.	Open the avocados, remove the stone and remove the flesh. Dice and sprinkle with lemon juice. Chop the cabbage. Clean the onions and cut them into rings.
3.	In a bowl, whisk the oil with the remaining lemon juice, salt, pepper and a few drops of Tabasco. Add the rice, avocado, onions and cabbage. Mix carefully and set aside for 30 min in the fridge before serving.