Curried Rice Salad

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

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 2⁄3 cup raisins or 2⁄3 cup currants
• 1⁄4 cup lime juice
• 3⁄4 teaspoon sugar
•  salt
• 1 1⁄2 cups basmati rice
• 3  tablespoons unsalted butter
• 1  onion, chipped fine
• 1  jalapeno chile, seeded and minced
• 1  tablespoon  grated fresh ginger
• 1  garlic clove, minced
• 1 1⁄2 teaspoons curry powder
• 3  tablespoons  finely chopped fresh cilantro

Directions

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.