Curry Rice Salad

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

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.

Ingredients

  • 100 g/4 oz long-grain rice
  • 1 tablespoon oil

Method

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.