Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

150 g Rice, cooked
225 g Pineapple, cubed small
1/2 Cucumber; peeled and diced
40 g Spring onions
-- finely chopped
4 Radishes; finely sliced
Soft-leaved lettuce
- (for lining the platter)

----------------------FOR THE DRESSING---------------------------
100 g Yogurt
2 tb Sour cream
2 tb Mint leaves, finely chopped
2 ts Garam masala
Salt and pepper

Serves 2-3

This rice salad is for special occasions - a lovely mixture of
pineapple, cucumber, spring onions and radishes mingles with the
rice, and all are dressed in a minty yogurt dressing.

To make the dressing, in a bowl combine the yogurt, sour cream, mint,
garam masala, and salt and pepper to taste.

In another bowl combine the rice, pineapple, cucumber, spring onion
and radishes, and season to taste with salt and pepper. Toss the
salad with the dressing and let it stand, covered, for 30 minutes.
Line a platter with the lettuce and mound the rice salad into the
centre.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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