Summary

Ingredients

• 500 g rice (lon rain rice)
• Salt water
• 1 can vegetables (Mexico mix such as peas, corn, peppers)
• 3 carrot (s)
• 1 banana (s)
• 1 can pineapple
• 1 apple
• 1 cup crème fraîche
• 1 cup cream or
• possibly soy cream
• 2 cloves garlic
• Curry powder
• 1 teaspoon cumin
• possibly salt
• 3 tablespoon stock, grained
• 1 tablespoon lemon juice
• 1 pack cashew nuts

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Instructions

1. Puree the banana with a little lemon juice, the creme fraîche, cream, garlic, broth, cumin and curry powder (2 - 4 tablespoons depending on your taste). Depending on your taste, add salt and some pineapple juice (from the pineapple tin) to taste. Set the sauce aside and let it steep.
2. Drain the pineapple and cut into small pieces. Also cut the apple into small pieces, drizzle with lemon juice and mix well.
3. Cook the rice in salted water as instructed. Add a spoonful of curry powder to the cooking water so that the rice gets a nice color and a little taste.
4. Peel the carrots and cut them into strips or small cubes. 5 minutes before the end of the cooking time, add the carrots to the rice and let simmer. Also add the cashew nuts to the cooking water so that they become a little softer.
5. When the rice is ready, strain everything and add to the sauce. Also add the pineapple, apple and the drained can of Mexikomix, mix in vigorously and let the salad steep.
6. The taste should be exotic, sweet and spicy, so if necessary, season again with salt and pineapple juice at the end.
7. For the vegan version of this salad, instead of creme fraîche and cream, simply use a pack of soy cream and add another banana. That also makes a nice creamy consistency.
8. The salad has always been a hit at parties and celebrations and also goes great with grilled poultry.