Curried rice salad is an easy side dish recipe measured in cups. It doesn’t matter what size of cup you use as the ingredients are all in proportions that will work with any cup size (although if you’re using a very small cup you might like to decrease the curry powder a little).
The recipe uses the everyday vegetables, celery, onion, peas and sweetcorn, though you can vary the recipes according to your own taste, perhaps swapping finely diced peppers, apples, grapes or cherry tomatoes for some of the vegetable ingredients.
You can use any French dressing like; I tend to use a low fat ready-made variety, and then I can eat as much of this curried rice salad as I like.
Best made the day before it is needed.
Cook the rice and peas al dente, so that there is still a little bite in them to keep the salad a good consistency.
I store leftovers in a recycled jam jar as a food to go lunch; sometimes I shake in some dry roasted peanuts just before eating – really good, and healthy too.