Curried Rice Salad

Made This Recipe? Add Your Photo

Total Time
40 mins
0 mins

found in 1999 taste of home cookbook. It was posted by Pat Medley. I have not yet tried it.

Skip to Next Recipe




  1. In saucepan put water, rice, margarine and salt; bring to a boil.
  2. Reduce heat; cover and simmer 20-25 minutes.
  3. Cool.
  4. Add peas, celery and onions.
  5. In small bowl combine mayonnaise, chutney, and curry powder.
  6. Add to rice and stir well.
Most Helpful

4 5

This was excellent! I used butter instead of margarine, didn't cook the frozen peas (just thawed at room temp), and substituted half of the mayo with plain yogurt. It's a quick and easy thing to make for brown-bag lunches.