Curried Rice Salad with Melon, Raisins and Peanuts


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With raisins, melon, and chutney, this salad is anything but ordinary.

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  • 2 C. long-grain rice
  • 1 1/2 tsp. salt
  • 2 1/2 tsp. curry powder
  • 3 Tbs. white-wine vinegar
  • 1/3 C. vegetable oil
  • 3/4 C. golden raisins
  • 1 cantaloupe, seeded and cut into 1/2-inch cubes
  • 1 C. plain yogurt
  • 1/4 C. Major Grey's chutney
  • 1/3 C. unsalted roasted peanuts

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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 tsp. 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 tsp. 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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