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Ceylonese Curried Rice Salad

Cuisine: Indian
Serves: 6 people

Recipe Ingredients

3 cups 480g / 16ozSteamed long-grain white rice
1 cup 62g / 2.2ozRed onion - diced (large)
4   Celery - diced
8   Green onions and tops - finely chopped
1/2 cup 20g / 0.7ozChopped fresh mint leaves
1/4 cup 23g / 0.8ozMinced candied orange peel
1/4 cup 23g / 0.8ozMinced crystallized ginger
1/4 cup 23g / 0.8ozSlivered blanched almonds
1 tablespoon 15mlSesame seed
1/2 teaspoon 2.5mlAnise seed
1 teaspoon 5mlMinced fresh coriander
2   Seedless oranges - * see note
1/2 teaspoon 2.5mlCrushed dried hot chiles
  Orange Ginger Dressing - see recipe
  Egg Lace - see recipe
1   Curly endive
  Trimmed, washed, and drained
2   Oranges
  Peeled and cut into rings
1   Papaya
  Seeded and thinly sliced
1/2   Cantaloupe or other small melon
  Seeded and cut into thin wedges
1   Red onion - for garnish (small)
  Cut into rings
  Mint sprigs - for garnish
  Chapatis or flour tortillas - for accompaniment

Recipe Instructions

In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles. Chill while you prepare Orange Ginger Dressing and Egg Lace.

Cole Publishing Group Recipe Collection


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