Curried Rice Salad with Melon, Raisins, and Peanuts

1. 1

   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.

2. 2

   Drain the rice in a large sieve and rinse it.

3. 3

   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.

4. 4

   Transfer the rice to a very large bowl and let it cool to lukewarm.

5. 5

   In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well.

6. 6

   Stir in the raisins and the cantaloupe.

7. 7

   In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well.

8. 8

   Chill the salad, covered, for 1 hour.

9. 9

   The salad may be made 2 days in advance and kept covered and chilled.

10. 10

    Serve the salad sprinkled with the peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.