Crispy rice salad

First of all, the quantities depend on the size of the vegetables and personal taste.

Cook the rice for at least 2 hours before eating or the night before so that, once it has been tempered, it can be put in the refrigerator.

Cut the vegetables (carrots, one or two cauliflower florets, 1/4 of the onion and 4 or 5 capers).

Mix the cold rice with the chopped vegetables, the tablespoon of flax seeds, oil and salt and it's ready to eat!