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Curried Rice Salad

 Curried Rice Salad
This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.—Pat Medley, Fayetteville, Arkansas
10 ServingsPrep: 15 min. Cook: 20 min. + cooling


  • 2-1/4 cups water
  • 1 cup uncooked long grain rice
  • 1 tablespoon butter
  • 1 teaspoon salt, optional
  • 1 cup frozen peas, partially cooked
  • 1 cup thinly sliced celery
  • 4 green onions, sliced
  • 1/2 cup mayonnaise
  • 1/2 cup prepared chutney
  • 1 teaspoon curry powder
  • Lettuce leaves, optional


  • In a saucepan, combine water, rice, butter and salt if desired; bring
  • to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
  • rice is tender. Cool. Add peas, celery and onions. In a small bowl,
  • combine mayonnaise, chutney and curry powder; add to rice mixture
  • and stir well. Serve in a lettuce-lined bowl if desired. Yield: 10
  • servings.
Nutritional Facts: One 1/2-cup serving (prepared with margarine and fat-free mayonnaise and without salt) equals 129 calories, 1 g fat (0 saturated fat), 0 cholesterol, 155 mg sodium, 26 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.