Yield: 12 servings
|½ cup||Raw (turbinado) sugar|
|1 tablespoon||Curry powder, or to taste|
|6 cups||Cold cooked long grain rice|
|1½ cup||Celery, thinly sliced|
|1 cup||Dried currants|
|1 cup||Toasted sliced almonds|
Stir sugar and curry into mayonnaise. Let stand a few minutes so sugar begins to dissolve.
Combine all remaining ingredients in a large bowl. Give the mayonnaise mixture a final stir before mixing it into the rice.
Based on a recipe by Chef Richard Douville Copyright 1995 Karen Mintzias Submitted By KAREN MINTZIAS On 05-10-95