Summary

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)

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Instructions

1. 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.
2. For the dip, mix the juice of the lime with sour cream, cream and curry. Season to taste with salt and pepper.
3. Serve separately. The sour, spicy dip goes perfectly with the piquant, slightly sweet rice salad.
4. Tip:
5. You can use leftover rice in the salad. A bag of express long grain rice is also possible.