Curried Rice Salad With Melon Raisins And Peanuts

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Requires 1 hour chilling time.

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Steps

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Bring water to a boil , stir in rice and salt and boil for 10 minutes.

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Drain and rinse.

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Set sieve over a large pot of simmering water and steam the rice , covered with a kitchen towel and pot lid , for 15 minutes , or until the rice is fluffy and dry.

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Transfer to a large bowl and cool to lukewarm.

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In a small bowl , whisk together 1 tsps curry powder , the vinegar , oil and salt to taste.

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Add to rice and toss well.

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Stir in raisins and canteloupe.

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In a blender blend yoghurt , chutney and 1 tsp curry powder until smooth.

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Pour over rice and toss well.

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Chill , covered , for 1 hour.

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The rice salad may be made up to 2 days in advance.

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Serve sprinkled with peanuts.

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Ingredients

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long-grain rice, salt, curry powder, white wine vinegar, olive oil, golden raisin, cantaloupe, plain yogurt, mango chutney, unsalted dry roasted peanuts