John Myers
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Rice Salad with Curry
The perfect rice salad with curry recipe with a picture and simple step-by-step instructions.
rice
- 350 gr Long grain rice
sauce
- 2 dl Canola or peanut oil
- 2 El Turmeric
- 6 El Mild curry powder
- 6 El Curry powder madras
- 6 El Ground cardamom
- 6 El Ground ginger
- Fleur de Sel, pepper
finish
- 1 Can Pineapple, about 200gr with juice
- 15 gr Mayonnaise
- 150 gr Natural yogurt
- 150 gr Parsely
rice
- Boil the rice in salted water a little more than al dente, immediately rinse in cold water. Drain the rice well and set aside. The rice can also be pre-cooked the day before.
sauce
- Put the oil in a frying pan. Add the spices, salt and pepper and then heat slowly over a low fire. The oil must never get too hot, otherwise the spices will burn and they will become bitter. As soon as it starts to smell really aromatic, remove the pan from the fire and add the spice paste to the rice. Mix in well and let stand a little.
finish
- Add the juice from the pineapple jar to the rice and cut the pineapple into pieces of your choice, mix these with the salad as well. Add mayonnaise and yoghurt, if you like you can chop some parsley and mix in as well. Season to taste and serve.
Fits to
- Fitness plate, salad plate, grill, etc …
Tips
- The spices could also be added just like that, but only when you warm them up, the taste is really released. Rice salad behaves like potato salad, never serve too cold.
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