2 cups long-grain rice
1 1/2 teaspoons salt
2 1/2 teaspoons curry powder
3 tablespoons white-wine vinegar
1/3 cup vegetable oil
3/4 cup golden raisins
1 cantaloupe, seeded and cut into 1/2-inch cubes
1 cup plain yogurt
1/4 cup Major Grey’s chutney
1/3 cup unsalted roasted peanuts
In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm.
Gourmet’s Weekend’s, 1995
I love the simplicity of this recipe and on a hot day such as today it is very timely. Guess what we are having for supper?
Thank you
Helen xx
xo
i liked this recipe a lot but i used couscous instead of rice. anyway it was exactly what i was looking for 😉 ty!