Curry Rice Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A curry-flavoured rice salad with apples, raisins and almonds goes well with leftover turkey, cold ham or pork. Use it to liven up a platter of cold meats for Boxing Day lunch.


  • 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.