Curried rice salad

Yield: 12 servings

Measure Ingredient
1½ cup Mayonnaise
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

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