Rice Salad

[Trufflemutt]

My favorite recipe is one I've adapted from this one on epicurious. It's got sweet and salt. I use cranberries, or dried raspberries instead of currants and toasted pine nuts for the pecans. I leave out the cumin and add rice wine vinegar and a touch of sugar. Mmm... I want to make it right now.

[Jenni]

Try adding grated carrots, toasted fresh coconut and some mustard seeds, cumin seeds, dried chillies and curry leaves popped in a little oil.

[Doodad]

The only rice salad I have ever had was my Southern grandmother's curry rice salad. My first introduction to curry as well. I am sure an internet search would turn it up in a heartbeat. I seem to remember peas and carrots in it.