Curry Rice Salad with Ham, Corn and Pineapple

Summary

Ingredients

• 2 bags long grain rice, approx. 50 g
• 1 large onion (s)
• 6 tablespoon oil
• 1 cup cream
• 2 tablespoon, heaped curry powder
• 300 g cooked ham
• 200 g salad cream (Miracel Whip)
• 0.5 tablespoon ½ vinegar
• 1 small Can corn
• 1 can pineapple pieces, with the juice
• salt and pepper
• Curry powder

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Instructions

1. Cook the rice until firm to the bite according to the instructions on the packet and allow to cool in a large bowl. Finely dice the onion and sauté in the oil. Deglaze with the cream. Stir in the curry powder and let it cool down too. Then mix with the cold rice.
2. In the meantime, dice the ham; the smaller the ham, the finer the taste. Mix in the rice as well. Add miracle whip and vinegar. Stir again and again with the wooden spoon. Then the corn and the pineapple pieces, I cut the pieces again and again, add and mix. Season well with salt, pepper and curry. Now pour the juice over it and mix in. Taste again after standing for a short time.
3. Then put in the refrigerator to steep for at least 6 hours.
4. Take out of the fridge approx. 1 - 2 hours before eating and season to taste again.
5. For many guests, use about twice the amount of rice and adjust the other ingredients accordingly. However, only ever use the simple amount of pineapple juice.
6. Tip: The salad tastes best if it is prepared the day before, but at the latest in the morning when it is to be eaten.