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Curry Rice Salad
Preparation info
Serves
4–6
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
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 1 tablespoon
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.