Rice Salad

I find most rice salads rather bland, but this one has curry powder added and is more tasty.

For extra crunch, substitute a finely chopped stalk of celery for the cucumber. Substitute a cup of sultanas for the peanuts or use both.


  • 1 cup long grain rice
  • 2 cups water
  • 2 tsp mild curry powder
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 1 shallot, chopped
  • 1 carrot, grated
  • 1/2 red capsicum, diced
  • 1/2 cucumber, deseeded, peeled and chopped (don't bother peeling a contentental cucumber)
  • 1 granny smith apple, diced (skin on)
  • 1 cup peanuts


  • 1/2 cup whole egg mayonnaise
  • 1 tsp mild curry powder
  • 1 tab brown sugar


  1. Place rice, water and curry powder into a microwave rice cooker and cook on high for 13 minutes
  2. add peas and corn and fluff with a fork
  3. cover and set aside to cool
  4. meanwhile, place all the dressing ingredients into a bowl and mix until well combined
  5. when rice mixture is cool, add all the other ingredients, including the dressing and gently fold until combined