Cold Curried Rice
May be made 1 day in advance.
2 cups rice
4 cups chicken stock or broth
1-inch piece of fresh ginger
1 teaspoon curry powder
1/2 teaspoon turmeric
Salt, freshly ground black pepper
1/4 cup olive oil
Juice of 2 small lemons
1/2 cup white raisins
1/2 cup black raisins or currants
1 cup chopped green pepper
Mayonnaise, sour cream
Sliced toasted almonds
1/2 cup minced parsley
Cook rice in stock with ginger, curry powder, turmeric, and salt and pepper to taste according to directions on the package. Toss with olive oil and let stand overnight if possible. The morning you plan to serve, toss the rice with raisins, currants, green pepper, and enough mayonnaise and sour cream so rice is rich and moist but not swimming in it. Taste for seasoning, and add pepper and lemon if necessary. Sprinkle a good handful of almonds and parsley on top. Serves 8 generously.
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