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Thursday, 4 February 2016

Hawaiian Pineapple Rice Salad

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

Hawaiian Rice Salad 

2/3 cup rice (or 2 cups ready cooked); ½ cup grated carrot; ½ cup mayonnaise (prepared from recipe on Condensed Milk tin); ¾ cup diced pineapple (fresh or canned); cucumber to garnish; 1 cup grated cheese
Method: Cook rice and allow to cool. Toss all ingredients together and turn into salad bowl. This is a basic recipe to which other ingredients may be added. Half a cup of any of the following would blend well with the basic mixture, but don’t be tempted to add too many contrasting flavours as you will spoil the end result: olives, sultanas, grapes, walnuts, red pepper, chopped ham, dates, avocado, cottage cheese, cold cooked broad beans.

1 comment:

  1. I missed the bit about not chucking in *everything*, jumping a line to the list of all the things one could add, thinking one *should* add... Wow.

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