Oriental Rice Salad with Lime Curry Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the rice:
- 75 g rice, raw, alternatively 200 - 250 rice, already cooked
- 50 g raisins, alternatively dried cranberries
- 50 g pistachios, rouhly chopped, alternatively cashew nuts
- 1 tablespoon curry powder
- 1 teaspoon, heaped paprika powder
- 1 tablespoon sugar
- 0.5 teaspoon ½ cinnamon powder
- 0.25 teaspoon ¼ chili powder
- 0.25 teaspoon ¼ ginger powder
- 0.25 teaspoon ¼ turmeric
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ black pepper from the mill
- 2 tablespoon butter
For the dip:
- 100 g sour cream, alternatively yohurt
- 2 tablespoon heavy cream
- 1 teaspoon curry powder
- Salt and pepper, black from the mill
- 1 lime (s)
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet. Then froth the butter in a pan. Fry the rice together with the raisins and spices in the butter over a low heat. Salt, pepper and add the pistachios. Let cool down.
- For the dip, mix the juice of the lime with sour cream, cream and curry. Season to taste with salt and pepper.
- Serve separately. The sour, spicy dip goes perfectly with the piquant, slightly sweet rice salad.
- Tip:
- You can use leftover rice in the salad. A bag of express long grain rice is also possible.
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