Curried Rice Salad
Appears in Cook's Country August/September 2008
Adding bold flavors to rice salad won't camouflage mushy or starchy grains.
WHY THIS RECIPE WORKS
Our Curried Rice Salad began with an unconventional cooking method—we treated the rice like pasta and boiled it in a large pot of salted water to wash away excess starch. Spreading the drained rice out on a baking sheet also promoted less c...