Name: Curried Rice Salad
Total time: 1 h 20 min
Cuisine: IndianAsia
Ingredients: 2/3 cup raisins or currants; 1/4 cup lime juice from 2 to 3 limes; 3/4 teaspoon sugar; Salt; 1 1/2 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 1/2 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.)