Curried Rice Salad
By America's Test KitchenPublished on June 19, 2008
Time
1 hour, plus 20 minutes cooling
Yield
Serves 4 to 6
Ingredients
⅔ cup raisins or currants¼ cup lime juice from 2 to 3 limes¾ teaspoon sugar Salt 1 ½ cups basmati rice or long-grain rice3 tablespoons unsalted butter 1 onion, chopped fine1 jalapeño chile, seeded and minced1 tablespoon grated fresh ginger 1 garlic clove, minced1 ½ teaspoons curry powder 3 tablespoons finely chopped fresh cilantro
Instructions
- Combine raisins, lime juice, and sugar in small bowl; set aside. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and rice to boiling water and cook until just tender, 12 to 14 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.
- Melt butter in empty pot over medium heat. Cook onion and jalapeño until soft, about 5 minutes. Add ginger, garlic, and curry and cook until fragrant, about 30 seconds. Off heat, stir in raisin mixture.
- Toss rice, raisin mixture, and cilantro in large bowl until combined. Season with salt. Serve. (Salad can be refrigerated for 1 day. Bring to room temperature before serving.)
Time
1 hour, plus 20 minutes coolingYield
Serves 4 to 6Ingredients
⅔ cup raisins or currants
¼ cup lime juice from 2 to 3 limes
¾ teaspoon sugar
Salt
1 ½ cups basmati rice or long-grain rice
3 tablespoons unsalted butter
1 onion, chopped fine
1 jalapeño chile, seeded and minced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 ½ teaspoons curry powder
3 tablespoons finely chopped fresh cilantro
Ingredients
⅔ cup raisins or currants
¼ cup lime juice from 2 to 3 limes
¾ teaspoon sugar
Salt
1 ½ cups basmati rice or long-grain rice
3 tablespoons unsalted butter
1 onion, chopped fine
1 jalapeño chile, seeded and minced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 ½ teaspoons curry powder
3 tablespoons finely chopped fresh cilantro
Ingredients
⅔ cup raisins or currants
¼ cup lime juice from 2 to 3 limes
¾ teaspoon sugar
Salt
1 ½ cups basmati rice or long-grain rice
3 tablespoons unsalted butter
1 onion, chopped fine
1 jalapeño chile, seeded and minced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 ½ teaspoons curry powder
3 tablespoons finely chopped fresh cilantro
Why This Recipe Works
Our Curried Rice Salad began with an unconventional cooking method—we treated the rice like pasta and boiled it in a large pot of salted water to wash away excess starch. Spreading the drained rice out on a baking sheet also promoted less clumping and quick cooling.
To add depth to our Curried Rice Salad, we sautéed onion and jalapeño, then added curry powder—blooming the curry powder in oil unlocked its flavor—along with some ginger and garlic. Fresh lime juice delivered fruity, tart notes, while raisins plumped in the lime juice with some sugar added chewy sweetness.
Instructions
- Combine raisins, lime juice, and sugar in small bowl; set aside. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and rice to boiling water and cook until just tender, 12 to 14 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.
- Melt butter in empty pot over medium heat. Cook onion and jalapeño until soft, about 5 minutes. Add ginger, garlic, and curry and cook until fragrant, about 30 seconds. Off heat, stir in raisin mixture.
- Toss rice, raisin mixture, and cilantro in large bowl until combined. Season with salt. Serve. (Salad can be refrigerated for 1 day. Bring to room temperature before serving.)
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