Curried Rice Salad

Ingredients

• 2/3 cup raisins or currant
• 1/4 cup lime juice
• 3/4 teaspoon sugar
• salt
• 1 1/2 cups basmati rice
• 3 tablespoons unsalted butter
• 1 onion, chipped fine
• 1 jalapeno chile, seeded and minced
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 1/2 teaspoons curry powder
• 3 tablespoons finely chopped fresh cilantro

Directions

1. 1

   Combine raisins, lime juice and sugar in small bowl, set aside.

2. 2

   Bring 4 quarts water to boil in large pot .

3. 3

   Add 1 tablespoon salt and rice to boiling water and cook until just tender , about 12 to 14 minutes.

4. 4

   Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.

5. 5

   Melt butter in empty pot over medium heat.

6. 6

   Cook onion and jalapeno until soft, about 5 minutes.

7. 7

   Add ginger , garlic, and curry and cook until fragrant, about 30 seconds.

8. 8

   Off heat, stir in raisin mixture.

9. 9

   Toss rice, raisin mixture, and cilantro in large bowl until combined.

10. 10

    Season with salt, serve.

11. 11

    Salad can be refrigerated for 1 day. Bring to room temperature before serving.