Indonesian rice salad

Ingredients for 8 servings:

• 250 g rice
• 500 g leek
• 8 eggs
• 1 cucumber(s)
• 1 can pineapple, in pieces, 800g
• 125 ml whipped cream
• 250 ml Miracle Whip
• 2 tbsp curry powder
• 2 tbsp lemon juice
• salt and pepper
• 50 g peanuts, salted, roasted

Instructions

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

Cook the rice and let cool. Trim and wash the leeks and cut into rings. Blanch in salted water for 5 minutes. Boil the eggs until soft-boiled. Peel, halve, deseed, and slice the cucumber. Peel the eggs, chop half into small pieces, and cut the rest into sixths. Drain the pineapple and reserve 6-8 tablespoons of the juice. Mix the juice with the cream, Miracle Whip, curry powder, and lemon juice. Season the sauce with salt and pepper and stir in the chopped eggs. Mix the rice, leeks, pineapple, cucumber, and sauce. Garnish the salad with egg sixths and peanuts. Let it sit for a while.