Russian Krabovy Salad with Rice, Corn and Cucumber

What you need

• 60 g (1/3 cup) long-grain white rice
• 3 large eggs
• 250 g (9 oz) crab sticks, imitation crab, thawed if frozen
• 300 g (1 1/2 cups) canned sweet corn, drained
• 1 cucumber, medium, about 150 g
• 4 stalks scallions, thinly sliced
• 150 g (2/3 cup) mayonnaise
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Cook the rice in salted boiling water until tender, 12 min. Drain, rinse under cold water and let it drain fully.

2. 2

   Put the eggs in a pan of cold water, bring to a boil and cook for 10 min. Cool them in cold water, then peel.

3. 3

   Cut the crab sticks into 5 mm (1/4 in) pieces. Thawing them partly first makes them easier to cut.

4. 4

   Dice the eggs and the cucumber to a similar size.

5. 5

   Combine the rice, eggs, crab sticks, corn, cucumber and scallions in a large bowl.

6. 6

   Add the mayonnaise, season with salt and pepper and fold gently until everything is coated.

7. 7

   Chill for 20 min, then taste and adjust the salt. Serve cold.

Imported from picatom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.