Rice stew in 250 g of water, 3 tbsp olive oil, salt and low heat. After about 30 minutes withdraw. Cucumbers, tomatoes and ham cut into small cubes and put in a deep bowl. Add steamed rice, juice of 1/2 lemon, at the discretion of olive oil, chopped dill and mix with vegetables. Optional can be seasoned with soy sauce. The salad is served in individual bowls shaped into piles.