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Curried Rice Salad

1 cup long-grain rice
1/2 cup mayonnaise
1/2 cup dried cranberries or raisins
1/2 cup mango chutney plus more to taste
2 tablespoons sliced almonds
4 teaspoons curry powder
1/4 cup fresh lemon juice
salt and pepper, to taste

Place raisins in a strainer and run cold water through to rinse.
Bring a large pot with 3-4 quarts of water to a boil. Add rice and
boil, uncovered, about 10 minutes. Test a grain. Rice should be
cooked through but not soft. Drain into a colander in the sink.
Run hot water through rice and stir with a fork. Mix mayonnaise,
raisins, chutney, almonds and curry together in a serving bowl.
Add lemon juice to thin. Taste and add more chutney, if needed.
Add rice and mix with a fork. Add salt and pepper to taste.

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