Name: Curried Rice Salad with Melon, Raisins and Peanuts Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 2 cups long-grain rice; 1 cantaloupe seeded and cut into ½-inch cubes; ¾ cup golden raisins; ⅓ cup unsalted roasted peanuts; 1 ½ tsp salt; 2 ½ tsp curry powder; 3 tbsp white-wine vinegar; ⅓ cup vegetable oil; 1 cup plain yogurt; ¼ cup Major Grey's chutney

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With raisins, melon, and chutney, this salad is anything but ordinary.

How To Make Curried Rice Salad with Melon, Raisins and Peanuts

Rice salad recipe seasoned with curry sauce

2 cups long-grain rice
1 cantaloupe (seeded and cut into ½-inch cubes)
¾ cup golden raisins
⅓ cup unsalted roasted peanuts
1 ½ tsp salt
2 ½ tsp curry powder
3 tbsp white-wine vinegar
⅓ cup vegetable oil
1 cup plain yogurt
¼ cup Major Grey’s chutney

In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes.
Drain the rice in a large sieve and rinse it.
Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
Transfer the rice to a very large bowl and let it cool to lukewarm.
In a small bowl, whisk together 1 1/2 tsp. of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well.
Stir in the raisins and the cantaloupe.
In a blender blend the yogurt, the chutney, and the remaining 1 tsp. curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well.
Chill the salad, covered, for 1 hour.
The salad may be made 2 days in advance and kept covered and chilled.
Serve the salad sprinkled with the peanuts.

How To Make Curried Rice Salad with Melon, Raisins and Peanuts

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Rice salad recipe seasoned with curry sauce

Prep: 30 mins

Chill Time: 1 hr

Cook: 30 mins

Total: 2 hrs

Serves:

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Ingredients

2 cups long-grain rice
1 cantaloupe, seeded and cut into ½-inch cubes
¾ cup golden raisins
⅓ cup unsalted roasted peanuts
1 ½ tsp salt
2 ½ tsp curry powder
3 tbsp white-wine vinegar
⅓ cup vegetable oil
1 cup plain yogurt
¼ cup Major Grey's chutney

Instructions

In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes.
Drain the rice in a large sieve and rinse it.
Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
Transfer the rice to a very large bowl and let it cool to lukewarm.
In a small bowl, whisk together 1 1/2 tsp. of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well.
Stir in the raisins and the cantaloupe.
In a blender blend the yogurt, the chutney, and the remaining 1 tsp. curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well.
Chill the salad, covered, for 1 hour.
The salad may be made 2 days in advance and kept covered and chilled.
Serve the salad sprinkled with the peanuts.