Curried Rice Salad With Melon, Raisins, And Peanuts Recipe
Servings: 1
Ingredients
- 2 c. long-grain rice
- 1 1/2 tsp salt
- 2 1/2 tsp curry pwdr
- 3 Tbsp. white-wine vinegar
- 1/3 c. vegetable oil
- 3/4 c. golden brown raisins
- 1 x cantaloupe seeded and cut into 1/2-inch cubes
- 1 c. plain yogurt
- 1/4 c. Major Grey's chutney
- 1/3 c. unsalted roasted peanuts
Directions
- In a large saucepan bring 4 qts water to a boil, stir in the rice and the salt, stirring till the water returns to a boil, and boil the rice for 10 min. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered
- with a folded kitchen towel and the lid, for 15 min, or possibly till it is fluffy and dry. Transfer the rice to a very large bowl and let it cold to
- lukewarm.
- In a small bowl whisk together 1 1/2 tsp. of the curry pwdr, the vinegar, the oil, and salt to taste, add in the vinaigrette to the rice, and toss the mix well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 tsp. curry pwdr till the dressing is smooth, pour the dressing over the rice mix, and toss the salad well. Refrigeratethe salad, covered, for 1 hour.
- The salad may be made 2 days in advance and kept covered and chilled.
- Serve the salad sprinkled with the peanuts.
- Serves 10 to 12.
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