Spicy rice salad with pineapple

    (1)
    1 hour

    This sweet and crunchy salad is dressed with a creamy, spicy, Asian-style dressing.


    1 person made this

    Ingredients
    Serves: 4 

    • 185g basmati rice
    • ½ teaspoon salt
    • 200g drained canned pineapple slices or pieces in natural juice
    • 4 stalks celery
    • 300g small mushrooms, chopped
    • 2 spring onions, sliced
    • 4 to 6 large Chinese cabbage leaves
    • curry vinaigrette
    • 100g sour cream
    • 3 tablespoons milk
    • 2 tablespoons red wine vinegar
    • 1 tablespoon sunflower oil
    • ¼ teaspoon ground ginger
    • 1 teaspoon mild curry powder
    • ¼ to ½ teaspoon sambal or chilli paste

    Directions
    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Place rice in a saucepan with 400 ml water and ½ teaspoon salt. Bring to a boil, uncovered. Cover pan and cook rice over low heat 15 to 20 minutes or until all liquid is absorbed. Rice should be light and fluffy with steam holes on the surface. Turn off heat, let stand, covered, another 5 minutes. Remove from heat, uncover pan and let rice cool. Loosen grains occasionally with a fork.
    2. Chop pineapple slices into small pieces. Slice celery into thin strips. Reserve feathery leaves. Combine rice, pineapple, celery and mushrooms in a large bowl. Add spring onions, reserving a few for garnish.
    3. To make dressing, whisk sour cream, milk, vinegar, oil, ginger, curry and 1⁄4 teaspoon sambal in a bowl until creamy. Add remaining 1⁄4 teaspoon sambal to taste. Stir into salad ingredients.
    4. Cut Chinese cabbage leaves into strips. Divide among individual serving plates and top with rice salad. Garnish with celery leaves and reserved spring onion rings.
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    Reviews and ratings
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    Reviews in English (1)

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    all the family enjoyed this salad - I did make a few changes due to availability of foods on hand: replaced celery with 1/2 Lebanese cucumber, replaced sour cream with fresh cream, replaced raspberry vinegar with balsamic vinegar, replaced ground ginger with fresh grated ginger', replaced sunflower oil with Olive Oil, replaced sambal oelek with chilly paste . No cabbage, no spring onions----would be good if I had available. also great with corn kernels mixed through and fresh coriander. Great recipe - similar to a creamy (cold) risotto :-)  -  04 Jan 2014  (Review from Allrecipes AU | NZ)

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