Curried Rice Salad

From Cook's Country | August/September 2008

Why this recipe works:

Our Curried Rice Salad began with an unconventional cooking method—we treated the rice like pasta and boiled it in a large pot of salted water to wash away excess starch. Spreading the drained rice out on a baking sheet also promoted less clumping and quick cooling.

To add depth to our Curried… read more

Our Curried Rice Salad began with an unconventional cooking method—we treated the rice like pasta and boiled it in a large pot of salted water to wash away excess starch. Spreading the drained rice out on a baking sheet also promoted less clumping and quick cooling.

To add depth to our Curried Rice Salad, we sautéed onion and jalapeño, then added curry powder—blooming the curry powder in oil unlocked its flavor—along with some ginger and garlic. Fresh lime juice delivered fruity, tart notes, while raisins plumped in the lime juice with some sugar added chewy sweetness.

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Serves 4 to 6

Ingredients

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