Rice salad with curry
Time
Preparation time: 35 min.
Cooking or baking time: 15 min.
Rest period: 1 hour
Total preparation time: 50 min.
Rice salad with curry is a delicious accompaniment to grilled or fried food and also a recipe to remove leftovers from the fridge. Accordingly, the ingredients except the rice and the dressing are easy to vary. I used today:
ingredients
- 1 large cup (coffee pot) of rice
- 2 finger tubes
- 1/4 stick leeks
- 1 large pickled cucumber
- 1 small onion
- 1 slice of Gouda,
- 1 slice of cooked ham
- (but also peppers, peas, mushrooms, chives or whatever else is there and tastes like it)
For the dressing:
- 2 tbsp. Fresh cream cheese
- 200 ml of cream
- 2-3 tablespoons vinegar
- 1EL oil
- maybe some cucumber infusion
- Salt pepper
- 1 tsp paprika sweet
- 2-3 tsp curry
- 1/2 tsp sugar
preparation
- Cook the rice a little bit shorter (about 2 minutes) than indicated on the package so that it still bite, then let it cool.
- Anyone who cooks and pours the rice with plenty of water, like me, can boil the previously peeled carrots in rice (not too soft, but also firm). All the others have to cook them separately.
- Cut all ingredients into extra fine cubes. This is expensive, but the size should fit the rice, for the sake of optics.
- Mix the ingredients for the dressing until smooth and season to taste. Then add the still warm rice and the rest and mix thoroughly. Let it run for at least 1 hour.
I wish you good appetite and hope it tastes good.
