Ceylonese Curried Rice Salad

Recipe Ingredients

3 cups	480g / 16oz	Steamed long-grain white rice
1 cup	62g / 2.2oz	Red onion - diced (large)
4		Celery - diced
8		Green onions and tops - finely chopped
1/2 cup	20g / 0.7oz	Chopped fresh mint leaves
1/4 cup	23g / 0.8oz	Minced candied orange peel
1/4 cup	23g / 0.8oz	Minced crystallized ginger
1/4 cup	23g / 0.8oz	Slivered blanched almonds
1 tablespoon	15ml	Sesame seed
1/2 teaspoon	2.5ml	Anise seed
1 teaspoon	5ml	Minced fresh coriander
2		Seedless oranges - * see note
1/2 teaspoon	2.5ml	Crushed dried hot chiles
		Orange Ginger Dressing - see recipe
		Egg Lace - see recipe
1		Curly endive
		Trimmed, washed, and drained
2		Oranges
		Peeled and cut into rings
1		Papaya
		Seeded and thinly sliced
1/2		Cantaloupe or other small melon
		Seeded and cut into thin wedges
1		Red onion - for garnish (small)
		Cut into rings
		Mint sprigs - for garnish
		Chapatis or flour tortillas - for accompaniment

Recipe Instructions

In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles. Chill while you prepare Orange Ginger Dressing and Egg Lace.

Source:
Cole Publishing Group Recipe Collection

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