Curried Rice Salad

Good hot or cold.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  ounces margarine
• 1⁄2 cup  diced onion
• 1⁄3 cup raisins
• 1⁄2 cup  shredded coconut
• 1⁄2 cup  diced apple
• 1  teaspoon garlic oil
• 1⁄2 teaspoon cumin
• 1⁄3 teaspoon  yellow food coloring
• 1  pinch chili powder
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt
• 3⁄4 tablespoon curry powder
• 1  lb converted rice
• 1  liter water
• 1 (19 ounce) can chickpeas
• 3⁄4 cup green onion, finely chopped

Directions

1. Wash the rice well and strain off all the water.
2. Add the margarine to a large heavy bottomed pot and then the onions, coconut and apples.
3. Add all the spices with the garlic and colouring, mix well.
4. Add the rice and stir to make sure all the rice is coated with the spices.
5. Add the water and bring to a boil.
6. Turn to low and cook for 30 minutes.
7. Remove rice from pot and spread it out on a tray to cool quickly.
8. Place into a storage/ service container and thoroughly mix in the chick peas and green onions.