Curried Rice Salad with Cauliflower, Mango, and Cashews

Name: Curried Rice Salad with Cauliflower, Mango, and Cashews
Yield: Serves 6 to 8 as a side dish
Ingredients: 1 1/2 cups, long grain white rice or basmati rice; 1 1/2 teaspoons, table salt; 2 tablespoons, peanut oil; 1/2 small head, cauliflower, cut into small florets (about 2 cups); 1 tablespoon, curry powder; 1 teaspoon, table salt; 1/4 cup, currants; 1/2 cup, raw cashews, chopped and toasted in small dry skillet over medium heat until golden and fragrant, about 2 minutes; 1 , medium mango, peeled and diced fine; 3 tablespoons, minced fresh chives; 1/4 teaspoon, ground black pepper

8 comments

Appears in Cook's Illustrated July/August 2000

For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

SERVES6 to 8 as a side dish

TIME50 minutes, plus 20 minutes standing

Curried Rice Salad with Cauliflower, Mango, and Cashews

WHY THIS RECIPE WORKS

We wanted a rice salad recipe with rice that was tender, fluffy, and light. To achieve that goal, we found a method for cooking long-grain rice that would preserve its fresh-from-the-pan characteristics once cooled: toasting the rice, then ...

This is a members' feature.