Rice Salad ‘Ceylon’

• 1 lb. long-grain rice
• 2 pints water
• 2 teaspoons

Put rice, water, salt, a grain of saffron and 1 dessertspoon curry powder into a large saucepan. Bring to the boil and stir once. Lower heat to simmer. Cover pan and cook about 15 minutes, without removing lid or stirring.

Marinate raisins in brandy. Make a hot sauce by combining vinegar, oil, Tabasco sauce, mango chutney and the ginger, if necessary add a little water.

Cut chic