Curried Chicken and Rice Salad
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Cold water||3 Cup (48 tbs)|
|Minced fresh ginger||1⁄2 Teaspoon|
|Diced cooked chicken||1 Cup (16 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Scallions||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Toasted coconut||2 Tablespoon|
|Toasted peanuts||2 Tablespoon|
Combine rice, salt, water and ginger in heavy saucepan.
Bring to boil, then stir with fork.
Reduce heat and simmer about fifteen minutes, or until rice is tender and water is absorbed.
Combine cooled rice, chicken, cooked and raw vegetables and raisins.
Combine mayonnaise, cream and curry powder; beat until blended.
Pour over rice salad and mix very well.
(Even better if let sit 24 hrs.) Serve generously garnished with toasted peanuts and toasted coconut.