Spicy rice salad

Name: Spicy rice salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 450.00 ml white rice uncooked; 2.00 cm fresh ginger grated; 5.00 ml cumin ground; 2.00 ml curry powder; 6.00 fresh chives finely chopped; 250.00 ml seedless raisins soaked in boiling water for a few minutes; salt and freshly ground black pepper to taste; 410.00 g apricots tinned halves, drained; 100.00 ml oil

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (9)

450.00 ml	white rice — uncooked
2.00 cm	fresh ginger — grated
5.00 ml	cumin — ground
2.00 ml	curry powder
6.00	fresh chives — finely chopped
250.00 ml	seedless raisins — soaked in boiling water for a few minutes
	salt and freshly ground black pepper — to taste
410.00 g	apricots — tinned halves, drained
100.00 ml	oil

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Method:

Boil the rice until cooked and drain well. Spoon the hot rice into a large dish and add the remaining ingredients, except the apricots and oil. Mix well. Chop half the apricots and add to the rice mixture. Add enough oil to moisten the salad without making it mushy. Garnish with the remaining apricot halves. Serve hot or at room temperature.
Serves 6-8.