Italian Rice Salad

Put the rice into boiling salted water, reduce the heat and cook covered until al dente.

Meanwhile, drain the sun-dried tomatoes and black olives.

Slice the sun-dried tomatoes into strips. Drain the mini mozzarella and pat dry.

Wash the basil, shake dry and finely chop the leaves, reserving a few for garnish.

Whisk the white balsamic vinegar with the chopped basil, salt, pepper and sugar. Gradually whisk in the olive oil.

Drain the rice and let it steam off briefly. Then mix it with the sun-dried tomatoes, olives and vinaigrette.

Let the rice salad rest for about 30 minutes.

Trim, wash and halve the cherry tomatoes. Wash the arugula, shake dry and tear large leaves into bite-sized pieces.

Fold the cherry tomatoes, arugula and mini mozzarella into the rice salad. Season to taste with salt and pepper and garnish with the remaining basil leaves.