Pineapple Curry Rice Salad

Thanks Leila, for this recipe from the Easy Aussie recipes facebook page

Ingredients:

Salad Base: 3 cups cooked long-grain rice, cooled; 1 cup pineapple pieces (fresh or tinned), drained; ½ cup celery, finely diced; ½ cup red capsicum, finely diced; ¼ cup spring onion, sliced; ¼ cup sultanas; ¼ cup roasted cashews or almonds (optional; 2 tbsp chopped parsley

Curry Dressing: 1 cup whole-egg mayonnaise; 2 tbsp mango chutney (or apricot jam); 1–2 tbsp mild curry powder; 1 tbsp lemon juice; 1 tsp turmeric (optional for colour); Salt + pepper, to taste

Optional Add-Ins: ½ cup cooked peas; ½ cup corn kernels; ¼ cup shredded coconut (lightly toasted)

Directions:

Cook rice. Spread on a tray and cool completely (important - prevents mushiness).

Whisk mayonnaise, chutney, curry powder, lemon juice, turmeric, salt and pepper until smooth. Taste and adjust - add extra curry for heat or chutney for sweetness.

In a large bowl, combine cooled rice, pineapple, celery, capsicum, spring onion, sultanas and parsley. Add nuts and peas/corn if using.

Pour curry dressing over salad and mix gently until everything is coated.

Refrigerate 1–2 hours to chill and let flavours develop.