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Curried Rice Salad

This is my mum's recipe and it's so adaptible. This fruity and spicy rice salad, is exellent for barbecues and on the rare chance there is leftovers, it keeps well and is great for a lunch time snack. Delicious!!!

  • Total time: 30 mins

Serves: 6


  • 2 cups of rice
    1 green pepper, grated
    1 onion, grated
    a small tin of of caned peaches, sliced
    2-4 teaspoons of curry powder, to taste
    salt, to taste
    1/2-1 cup of chutney, to taste
    1/2 cup of mayonnaise
    rasins, if you like


  1. Cook the rice, then grate the green pepper and onion over the rice.
  2. Add all the other ingredients and mix well.
  3. It keeps for about four days in the fridge. If it's a bit sloppy, just strain the excess liquid off in a colander.

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