Curry Rice Salad

Name: Curry Rice Salad
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 500 g Long grain rice; 7-10 Tbsp Salt; 500 g Leeks (leek); 1 can(s) (850 ml) Pineapple; 1 can(s) (314 ml) Mandarin Oranges; 200 g Fresh cream; 50 ml Buttermilk; 1 TABLESPOON Curry; 1 TEASPOON Chili; 1 collar Chives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

500 g Long grain rice
7-10 Tbsp Salt
500 g Leeks (leek)
1 can(s) (850 ml) Pineapple
1 can(s) (314 ml) Mandarin Oranges
200 g Fresh cream
50 ml Buttermilk
1 TABLESPOON Curry
1 TEASPOON Chili
1 collar Chives

Directions

1
Cook the rice in about 1.5 litres of boiling salted water for about 20 minutes. Put it on a sieve and let it drain. Clean, wash and cut the leek into fine rings. Blanch the leek in boiling salted water for about 2 minutes, rinse in cold water, drain. Drain pineapple and mandarins on a sieve, collect the juice.
2
Cut the pineapple into pieces. Mix crème fraîche, buttermilk and 100 ml of the fruit juice. Season the sauce with salt, curry and chilli. Mix rice, leek, mandarin oranges and pineapple with the sauce and let it stand for 30 minutes. Put into small bowls and garnish with chives
3
With 10 people: