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Curried Rice Salad with Melon, Raisins and Peanuts

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“Requires 1 hour chilling time.”

Ingredients Nutrition


  1. Bring water to a boil, stir in rice and salt and boil for 10 minutes.
  2. Drain and rinse.
  3. Set sieve over a large pot of simmering water and steam the rice, covered with a kitchen towel and pot lid, for 15 minutes, or until the rice is fluffy and dry.
  4. Transfer to a large bowl and cool to lukewarm.
  5. In a small bowl, whisk together 1 ½ tsps curry powder, the vinegar, oil and salt to taste.
  6. Add to rice and toss well.
  7. Stir in raisins and canteloupe.
  8. In a blender blend yoghurt, chutney and 1 tsp curry powder until smooth.
  9. Pour over rice and toss well.
  10. Chill, covered, for 1 hour.
  11. The rice salad may be made up to 2 days in advance.
  12. Serve sprinkled with peanuts.

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