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| − | I'm Italian, and as you can image, this is a recipe with tnsaouhd of variations, depending of the family, which part of Italy comes from, etc., etc.Personally I don't like to pass the cooked rice under the running water to cool it, it lose a lot of flavour in my opinion. I just pour it in a bowl and add some olive oil and let it cool by itself, mixing it often. Once it reached a temperature that doesn't melt the cheese I use I add it to the rest.As you mentioned this is a kind of salad made for the "left overs" flooding around in the kitchen and in the fridge. I prefer to use hard cheese (parmigiano, pecorino) instead then mozzarella, that sometime release too much liquid. To everything you already mentioned I add a lot of different kind of pickles, olives, often wiener sausages.At the end, some drop of balsamic vinegar.Buon appetito
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