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Curry rice salad

updated

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Ingredients for 6 servings:

  • 1 cup crème fraîche
  • ½ cup sour cream
  • 2 tbsp coconut milk
  • 150 ml Miracle Whip
  • 2 tsp curry
  • n. B. Salt
  • n. B. Pfeffer
  • n. B. Paprika powder, sweet
  • 1 large red bell pepper(s)
  • 1 small can of corn
  • ½ can kidney beans
  • 2 bags of rice

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

Cook the rice, perhaps a little less than the package says. In the meantime, combine all the ingredients for the dressing and then season. Dice the bell peppers. Drain the corn and kidney beans. Stir the vegetables into the dressing. After the rice has cooled for a few minutes, pour the dressing over the vegetables and mix everything well. Refrigerate for about 2 hours. Then season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Curry rice salad