Yield: 2 Servings
|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)|
|2 tablespoons||Sour cream|
|2 tablespoons||Mint leaves, finely chopped|
|2 teaspoons||Garam masala|
|\N \N||Salt and pepper|
FOR THE DRESSING
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