Ceylonese Curried Rice Salad

Course : Curry
Serves: 6
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3 cups steamed long-grain white rice
1 large red onion -- diced
4 stalks celery -- diced
8 medium green onions and tops -- finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 medium seedless oranges -- * see note
1/2 teaspoon crushed dried hot chiles
1 recipe Orange Ginger Dressing -- see recipe
1 recipe Egg Lace -- see recipe
1 head curly endive trimmed, washed, and drained
2 medium oranges peeled and cut into rings
1 medium papaya seeded and thinly sliced
1/2 medium cantaloupe or other small melon seeded and cut into thin wedges
1 small red onion -- for garnish cut into rings
1 bunch mint sprigs -- for garnish
1 package chapatis or flour tortillas -- for accompaniment

Preparation / Directions:

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.

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