• 100 g/4 oz long-grain rice
• 1 tablespoon oil
• 1 small onion
• 1 level teaspoon curry powder
• 4–5 tablespoons oil and vinegar dressing
• 1 sharp-flavoured dessert apple
• 2 teaspoons mango chutney
• 2 tablespoons seedless raisins
• 25 g/1 oz toasted flaked almonds

Cook the rice in boiling salted water for 8–10 minutes or until tender. Meanwhile heat the oil in a second saucepan and add the finely chopped onion. Cover and cook gently for about 5 minutes until the onion is tender but not brown. Add the curry powder, fry gently for a moment and then draw off the heat.

Drain the cooked rice and turn into the saucepan with the onion and curry powder. Toss well to flavour the rice, then turn the contents of the pan into a basin. To the hot mixture, add 2–3 tablespoons of the oil and vinegar dressing. Toss to glaze the rice grains and leave until cold.

Peel, core and dice the apple. Add to the salad along with the mango chutney, raisins, toasted flaked almonds and the remainder of the dressing. Mix well and serve.