Curried Rice Salad
A stalwart of many Australian barbies, this curried rice salad is gently spiced and faintly sweet. It’s best made a little ahead so the flavours have time to settle. This quantity comfortably feeds two for dinner, with enough left over for lunch the next day.
Servings 2
Ingredients
- 200 g long-grain rice uncooked
- 480 g water
- 1 carrot small finely diced
- 2 spring onions thinly sliced
- 40 g sultanas
- 35 g peanuts roasted roughly chopped, cashews also work
- ½ apple peeled and finely diced, optional but very traditional
- 1 bunch coriander small bunch chopped
Dressing
- 100 g mayonnaise use egg-free mayonnaise for a vegan option
- 2 tsp Keens Curry Powder ≈ 5 g
- 1½ tsp lemon juice ≈ 7 g
- 1 tsp sugar ≈ 4 g
- salt to taste
Instructions
- Cook the rice – Rinse the rice well under cold water. Combine with the water in a saucepan, bring to the boil, then cover and simmer gently for 12–15 minutes until tender. Remove from the heat and leave covered for 5 minutes. Fluff with a fork and spread out to cool completely.200 g long-grain rice, 480 g water
- Prepare the dressing – In a small bowl, mix the mayonnaise, curry powder, lemon juice, sugar and a pinch of salt. Taste and adjust—the dressing should be mildly sweet and warmly spiced rather than hot.100 g mayonnaise, 2 tsp Keens Curry Powder, 1½ tsp lemon juice, 1 tsp sugar, salt
- Assemble the salad – In a large bowl, combine the cooled rice, carrot, spring onions, sultanas, nuts, apple (if using) and herbs. Add the dressing and fold gently until evenly coated.1 carrot, 2 spring onions, 40 g sultanas, 35 g peanuts, 1/2 apple, 1 bunch coriander
- Rest – Cover and refrigerate for at least 30 minutes before serving to allow the flavours to settle.
Notes
Serve chilled or lightly cool, alongside grilled sausages, roast chicken or barbecued fish. Excellent on its own for lunch the following day.
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