Curried Rice Salad with Melons, Raisins, and Peanuts (middle eastern)

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Curried Rice Salad with Melons, Raisins, and Peanuts

 

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 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. 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.

Stir in the raisins and the cantaloupe. 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. Chill the salad, covered, for 1 hour. The

salad may be made 2 days in advance and kept covered

and chilled. Serve the salad sprinkled with the

peanuts. Serves 10 to 12.

 

 

 

 

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