Curried Jasmine Rice Salad

Name: Curried Jasmine Rice Salad
Yield: serves at 10 to 12
Ingredients: 4 cups water; 1/2 teaspoon kosher salt; 2 1/2 cups jasmine rice; 2 1/2 cups mayonnaise (preferably homemade, page 255); 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon); 3 tablespoons Major Grey’s chutney or Fischer & Wieser Whole Lemon Fig Marmalade (available online); 1/4 cup curry powder; 1/2 teaspoon ground white pepper; 2 1/2 cups diced celery (about 7 large stalks); 1 cup thinly sliced green onions, green and white parts; 1 1/4 cups dried cherries or dried cranberries; 1 cup chopped, cooked ham, shrimp, turkey, or chicken (optional); 1 cup slivered almonds

December 14, 2011

When I’ve got a crowd to feed and a tight budget, I turn to rice salad. I love its versatility: Simply add meat or shellfish for a heartier dish, but omit them for vegetarians. Sometimes I divide the rice mixture into two serving bowls before adding meat or shellfish, reserving one for my non-meat eating friends. It’s hard to beat homemade mayonnaise, which tastes fresher and richer than the commercial stuff. I’ve included a recipe for the mayonnaise we use at Rather Sweet Bakery & Café.

Recipe notes

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