Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This rice salad has exotic flavors that make a delicious lunch or side dish.

Ingredients Nutrition


  1. Wash rice until water runs clear; drain well.
  2. In a saucepan, heat oil over medium heat.
  3. Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
  4. Add 1 teaspoon salt and the water.
  5. Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
  6. Fluff the rice with a fork; cool.
  7. In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
  8. Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
  9. Pour the dressing over the rice mixture; toss to coat.
  10. Add salt and pepper to taste; serve.
Most Helpful

I really enjoyed this salad! I used leftover basmati rice, slivered almonds, fresh pineapple and some currants. I did not add the coconut, apple or mint. I wanted to use up a small bit of chicken breast so diced it and added it too!! I did not blend the dressing, mixed it well and stirred it into the mixture creating a nice chunky salad! I will make this again!!

Elly in Canada May 03, 2008