Pineapple rice salad

Yield: 2 Servings

Measure Ingredient
150 grams Rice, cooked
225 grams Pineapple, cubed small
½ \N Cucumber; peeled and diced
40 grams Spring onions finely chopped
4 \N Radishes; finely sliced
\N \N Soft-leaved lettuce (for lining the platter)
100 grams Yogurt
2 tablespoons Sour cream
2 tablespoons Mint leaves, finely chopped
2 teaspoons Garam masala
\N \N Salt and pepper


Serves 2-3

This rice salad is for special occasions - a lovely mixture of pineapple, cucumber, spring onions and radishes mingles with the rice, and all are dressed in a minty yogurt dressing.

To make the dressing, in a bowl combine the yogurt, sour cream, mint, garam masala, and salt and pepper to taste.

In another bowl combine the rice, pineapple, cucumber, spring onion and radishes, and season to taste with salt and pepper. Toss the salad with the dressing and let it stand, covered, for 30 minutes.

Line a platter with the lettuce and mound the rice salad into the centre.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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