Ingredients
2 cups long-grain rice
1 cantaloupe, seeded and cut into ½-inch cubes
¾ cup golden raisins
⅓ cup unsalted roasted peanuts
1 ½ tsp salt
2 ½ tsp curry powder
3 tbsp white-wine vinegar
⅓ cup vegetable oil
1 cup plain yogurt
¼ cup Major Grey’s chutney
Preparation
In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes.
Drain the rice in a large sieve and rinse it.
Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
Transfer the rice to a very large bowl and let it cool to lukewarm.
In a small bowl, whisk together 1 1/2 tsp. of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well.
Stir in the raisins and the cantaloupe.
In a blender blend the yogurt, the chutney, and the remaining 1 tsp. curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well.
Chill the salad, covered, for 1 hour.
The salad may be made 2 days in advance and kept covered and chilled.
Serve the salad sprinkled with the peanuts.
