Curried Rice Salad

READY IN: 1hr 20mins
Recipe by Borealis Beegirl

From Cooks Country, September 2008. Preparation time includes cooking time.

Top Review by Penny Stettinius

Beegirl, I made this rice dish to go with some grilled chicken for DD's sleepover dinner and all of the 12-13yolds LOVED it, there was nothing left for the adults. I used 1/2 butter and 1/2 olive oil and added some grated apple on top of each serving as garnish. I can't wait to do this again. Made and reviewed for Fall PAC 2008.

Ingredients Nutrition


  1. Combine raisins, lime juice and sugar in small bowl, set aside.
  2. Bring 4 quarts water to boil in large pot .
  3. Add 1 tablespoon salt and rice to boiling water and cook until just tender , about 12 to 14 minutes.
  4. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.
  5. Melt butter in empty pot over medium heat.
  6. Cook onion and jalapeno until soft, about 5 minutes.
  7. Add ginger , garlic, and curry and cook until fragrant, about 30 seconds.
  8. Off heat, stir in raisin mixture.
  9. Toss rice, raisin mixture, and cilantro in large bowl until combined.
  10. Season with salt, serve.
  11. Salad can be refrigerated for 1 day. Bring to room temperature before serving.

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