Chiara's curry rice salad

Ingredients for 6 servings:

• 2 cups basmati rice
• 30 g butter
• 1 dashes lemon juice
• 2 tsp, leveled salt
• 4 cups water
• 300 g turkey breast, cooked, sliced
• 200 g pineapple, in pieces
• 1 small can/n mandarin(s), in pieces
• 1 vanilla pod(s)
• 2 tbsp curry powder, Thai –
• 250 g yogurt salad cream
• 250 g crème fraîche
• 5 tbsp oil (rapeseed oil)
• 5 tbsp walnut vinegar
• 100 g cream
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring water to a boil, stir in the rice, butter, lemon juice, and salt, and simmer uncovered for 10 minutes. Then reduce the heat to low, cover, and cook the rice until the water has evaporated. Stir gently occasionally. Let the rice cool and toss with the sliced ​​turkey breast, pineapple, mandarin orange pieces, and vanilla bean pulp. Make a salad dressing from the yogurt salad cream, crème fraîche, Thai curry powder, cream, vinegar, and oil and toss with the rice salad. Season to taste with salt and pepper.