Curried Rice Salad

Name: Curried Rice Salad
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2/3 cup, raisins or currants; 1/4 cup, lime juice from 2 to 3 limes; 3/4 teaspoon, sugar; , Salt; 1 1/2 cups, basmati rice or long-grain rice; 3 tablespoons, unsalted butter; 1 , onion, chopped fine; 1 , jalapeño chile, seeded and minced; 1 tablespoon, grated fresh ginger; 1 , garlic clove, minced; 1 1/2 teaspoons, curry powder; 3 tablespoons, finely chopped fresh cilantro

4 comments

Appears in Cook's Country August/September 2008

Adding bold flavors to rice salad won't camouflage mushy or starchy grains.

SERVES4 to 6

TIME1 hour, plus 20 minutes cooling

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...

This is a members' feature.