Curried Rice Salad
Servings 6

3/4 cup long-grain rice
1 tbsp curry powder
4 green onions, trimmed and sliced
2 celery stick, sliced
1 small green bell pepper, diced
10 black olives, halved and pitted
1/4 cup golden raisins
1/2 cup toasted slivered almonds
4 tbs flaked coconut
2 hard-cooked eggs, chopped

DRESSING:
1/2 cup mayonnaise
1 tbsp mango chutney
juice and grated rind of 1/2 lime
4 tbsps plain yogurt salt

GARNISH:
2 avocados, peeled and cut into cubes
juice of 1/2 lime or lemon

Cook the rice in boiling, salted water for about 12 minutes, or until tender. During the last 3 minutes of cooking time, drain away half the water and stir in the curry powder. Leave to continue cooking over a gentle heat until rice is cooked and the water has evaporated. Leave to stand, covered, for about 5 minutes. Toss the rice with a fork, drain away any excess water, and leave to cool. Combine the rice with the remaining salad ingredients, stirring carefully so that the eggs do not bread up. Mix the dressing ingredients together thoroughly. Chop any large pieces of mango in the chutney finely. Stir the dressing into the salad and toss gently to coat. Arrange the rice salad in a mound on a serving dish. Sprinkle the cubed avocado with the lemon juice to keep it green and place around the rice salad before serving.