Curried Rice Salad
Adding bold flavors to rice salad won't camouflage mushy or starchy grains.
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 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.
© 2017 America's Test Kitchen. All rights reserved.