Curry Rice Salad

4:54 PM

Curry Rice Salad, fluffy white rice, yellow curry powder, and bright English peas are the perfect dish to use up leftover rice.

Curry Rice Salad Using Leftover Rice

The joy of this recipe is how simple it is to make. Using leftover rice is always a plus when needing to get a meal on the table in minutes. If you have no rice cooked, cook it the night before and heat it to make the salad.

Curry Rice Salad, fluffy white rice, yellow curry powder, and bright English peas are the perfect dish to use up leftover rice.

When I have leftover rice, one of the first things I think about is making this cold rice salad.

Leftover Makeover is a new label on the blog now. I will add recipes in this tab featuring leftovers from prepared dishes, ingredients from recipes, and leftover holiday meats.

Leftovers are more than reheating last night's dinner for lunch. Leftovers can include ingredients leftover from recipes that are unused and stored in the fridge or pantry. I detest wasting food.

One of my pet peeves is forgetting about opening a box, jar, or package of something and failing to use the rest before it expires.

Leftover rice is a staple in our house.

Most of the time, I cook extra rice to have leftovers for recipes, casseroles, and rice pudding, and who doesn't love hot rice with butter and sweetened with sugar or honey?

Yum, I am hungry just typing about it.

When I first married, I remember my sister making this delicious cold rice salad.

I would go back for seconds every time. I remember her serving it in a clear glass dish that resembled a small clay pot.

Being a newlywed, I thought that was just gorgeous. I love how memories surface with old recipes.

I am a huge fan of curry, and this salad sings its glory.

The onion and celery are perfectly paired, and adding the English peas makes a delicious side dish for a barbecue or a picnic.

Toss a cup or two of chopped chicken and have a complete meal.

Hope you get to make this dish soon. Enjoy!

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Curry Rice Salad
Recipe Source: Joy Rigdon

2 cups cooked rice (if using leftover rice, heat rice in the microwave)

2 tablespoons finely chopped onion (grated is fine)

1 tablespoon vinegar

2 tablespoon salad oil

3/4 teaspoon yellow curry powder (I used a teaspoon)

2 teaspoons salt

1 cup chopped celery (thinly sliced is fine)

1 10 oz. package frozen sweet peas (or 1 can of Leisure peas drained and chilled)

3/4 cup mayonnaise

1/2 mango chutney (optional)

While the rice is still hot, add onion, vinegar, oil, curry powder, and salt. Mix well and chill the mixture for at least 3 hours or overnight.

Just before serving, toss together mayonnaise, celery, and peas.

Cook's Note: If using the chutney, stir it into the mayonnaise and then toss it with the celery and peas. Leftover rice can be used in the recipe. Just heat it and mix the rest of the ingredients.