
Boil the rice until done. To do this, place the rice in a saucepan or stewpan, add water in a ratio of 1:2, bring to a boil, then reduce the heat to low, cover with a lid and cook until the liquid has completely evaporated for 20-25 minutes.

Cut the crab sticks.

Cut the fresh cucumber into cubes.

Cut hard-boiled chicken eggs into cubes.

Place all the salad ingredients in a deep salad bowl: rice, egg, crab sticks, cucumber, canned corn.

Season the salad with mayonnaise.

Add chopped greens to the salad and mix thoroughly.

Divide the salad into portioned plates and serve. Enjoy!