Curried Rice Salad

1. 1

   Combine raisins, lime juice and sugar in small bowl, set aside.

2. 2

   Bring 4 quarts water to boil in large pot .

3. 3

   Add 1 tablespoon salt and rice to boiling water and cook until just tender , about 12 to 14 minutes.

4. 4

   Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.

5. 5

   Melt butter in empty pot over medium heat.

6. 6

   Cook onion and jalapeno until soft, about 5 minutes.

7. 7

   Add ginger , garlic, and curry and cook until fragrant, about 30 seconds.

8. 8

   Off heat, stir in raisin mixture.

9. 9

   Toss rice, raisin mixture, and cilantro in large bowl until combined.

10. 10

    Season with salt, serve.

11. 11

    Salad can be refrigerated for 1 day. Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.