Coronation Rice Salad
Should it be called ‘Curry Nation‘, rather than coronation rice salad? We are such a nation of lovers of the spicy, saucy foodstuff… Anyway, I had a supermarket version of something similar to this rice salad recipe several times at family parties. Then I tried making my own, and this was the result.
The flavours are of course based on the classic Coronation Chicken, a dish that was apparently devised for Queen Elizabeth II’s coronation banquet by the Cordon Bleu Cookery School’s principals. Rumour has it that it may have been in turn inspired by a dish combining mayonnaise and curry spices with chicken that was served at George V’s Silver Jubilee. Another, known as Jubilee Chicken, was also devised for the Queen’s 2002 Golden Jubilee. Cold or hot Coronation Chicken recipes can be found, though the former is more common.
I think it’s a bit more exciting than the kind of rice salad recipes we used to make a school in Home Economics lessons – the fruit and spices liven it up. The turmeric certainly makes for a more colourful rice salad, too. It’s also really good for you. The turmeric, that is. Although this can’t be too bad, surely – the only fatty ingredient is the mayonnaise, and you could use a healthier kind.
This coronation wild rice salad recipe goes well with any kind of chicken If you’re looking for what to serve with Coronation Chicken you could try it, but it might be a bit too much. It’s a better option for anyone after barbecue side dish recipes, in place of the usual wilting salad leaves, coleslaw, potato and pasta salads. You don’t have to be a lover of spicy food to enjoy this – there’s not really any heat in this cold curry rice salad.
I always cook my rice in the microwave. It comes out perfectly every time, and as the steamer came with a measuring cup it’s easy to cook just the right amount too. You can of course use your usual method, whether that’s the stove top, a rice steamer or rice cooker. Then all you have to do is mix in the ingredients and chill until serving.
Makes a large bowlful
Coronation rice salad ingredients
- Basmati rice with wild rice, 2 cups
- Sultanas, 1 tbsp
- Dried apricots, about 5, chopped
- Flaked almonds, 2 tbsp
- Mayonnaise, 3 tbsp
- Mango chutney, 1 tbsp
- Curry powder (or paste) 1-2 tsp, to taste
- Turmeric, 1 tsp
- Lemon juice, a squeeze
- Freshly ground Salt & Pepper
Equipment
- Microwave rice cooker
- Measuring spoons
- Mixing bowl
- Serving spoon (for mixing)
How to make Coronation Rice Salad
- Cook rice according to pack instructions (I always use my microwave rice steamer).
- Add the dried fruit and almonds about two or three minutes before the end of cooking. Finish cooking, then allow the rice to cool.
- Mix up all the other ingredients in a separate bowl to make a smooth paste. Once the rice has cooled, mix everything together throughly, season, then refrigerate until you’re ready to serve.
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