Curried Rice Salad With Melon, Raisins And Peanuts

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 2 cups long-grain rice
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons curry powder
• 3 tablespoons wine vinegar
• 1/3 cup olive oil
• 3/4 cup golden raisin
• 1 cantaloupe, seeded and cut into â½ inch cubes
• 1 cup plain yogurt
• 1/4 cup mango chutney
• 1/3 cup unsalted dry roasted peanuts

Recipe

• 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.