Curried Rice Salad with Melon, Raisins and Peanuts |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Requires 1 hour chilling time. Ingredients:
2 cups long-grain rice |
1 1/2 teaspoons salt |
2 1/2 teaspoons curry powder |
3 tablespoons white wine vinegar |
1/3 cup olive oil |
3/4 cup golden raisin |
1 cantaloupe, seeded and cut into 1/2 inch cubes |
1 cup plain yogurt |
1/4 cup mango chutney |
1/3 cup unsalted dry roasted peanuts |
Directions:
1. Bring water to a boil, stir in rice and salt and boil for 10 minutes.
2. Drain and rinse.
3. Set sieve over a large pot of simmering water and steam the rice, covered with a kitchen towel and pot lid, for 15 minutes, or until the rice is fluffy and dry.
4. Transfer to a large bowl and cool to lukewarm.
5. In a small bowl, whisk together 1 1/2 tsps curry powder, the vinegar, oil and salt to taste.
6. Add to rice and toss well.
7. Stir in raisins and canteloupe.
8. In a blender blend yoghurt, chutney and 1 tsp curry powder until smooth.
9. Pour over rice and toss well.
10. Chill, covered, for 1 hour.
11. The rice salad may be made up to 2 days in advance.
12. Serve sprinkled with peanuts.
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