...was what I made for someone's birthday party the other day. Does that happen to you, too? You prepare a dish or two for your own party or to bring to someone else's, and have to take nearly all of it home with you?
In this case I think the problem was that, when I offered to bring not only my habitual Tiramisu but also a savoury dish, I didn't know the hostess was going to prepare so much food herself already. Also, I had expected people to eat more - but it is very difficult to jugdge how much people will actually eat at a party, and what will be the most popular dish (mine usually are not). I know just one thing for sure: Never again! Next time I am to bring along something to someone's party, I shall make just a small dish, family-size instead of party-size - but that can of course come across as being cheap and mean instead of generous, when it really only is sensible.
This rice salad is based on a recipe my Mum and I got from an ex-colleague (yes, another Librarian) more than 20 years ago. The original recipe calls for ham as well, but since the hostess is vegetarian, I left it out this time.
Here is what is needed:
Rice (the one I used was a basmati, but you can use any kind you prfer), sliced or chopped almonds, canned tangerines, cream, vinegar, salt, sour cream, and curry spice.
Boil the rice as you would do for any rice dish. Mix the other ingredients in a separate bowl. I was careful not to use too much curry spice because some people are not fond of spicy food, but I think I could have used more; the marinade should actually be of a much more intense yellow colour, not this pale vanilla-like shade.
When the boiled rice has cooled down a bit, mix the marinade in thoroughly. Cover and leave in a cool place for at least four hours (I made this in the morning for a party the same evening).
Well, I did distribute to my neighbours (upstairs AND downstairs - it really was that much!) what I took home with me after the party. The remainder made a nice side dish with the loup-de-mer and brokkoli RJ and I had for dinner the next day. I simply heated it up in a pan with a tiny bit of olive oil to prvent sticking.
Still, as I said above, never again!