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1
Bring the 4 cups water and salt to a boil in a large saucepan over medium-high heat; add the rice, decrease the heat to medium-low, and simmer, covered, until the water is absorbed, 15 to 20 minutes.
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2
Spoon the rice into a large bowl, fluff it with a fork, and cool for about 15 minutes.
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3
In a bowl, stir together the mayonnaise, lemon juice, chutney, curry powder, and white pepper.
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4
Stir the mayonnaise mixture into the rice along with the celery, green onions, dried cherries, and cooked meat or seafood, if youre using it.
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5
Refrigerate the salad for at least 4 hours, or preferably overnight, which allows the flavors to meld and develop.
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6
Preheat the oven to 350F.
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7
Arrange the almonds on a baking sheet in single layer and bake until golden, about 5 minutes; set aside.
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8
Stir in the almonds at the last minute.
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9
For nutrition bonus points, use brown jasmine rice in this recipe.
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10
Make sure to follow cooking instructions on the package: it takes about twice as long to cook, but in return, contributes firm texture and a subtle nutty flavor.
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11
The rice salad can be made up to 2 days in advance, covered, and refrigerated.
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12
Stir in the almonds just before serving to keep them from getting soggy.
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13
For a lighter dressing, use 1 1/4 cups each of mayonnaise and low-fat yogurt or reduced-fat sour cream.
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14
(I am not a big fan of nonfat yogurt or sour cream.
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15
No-fat translatesto my tasteto no flavor.)
