Ceylonese Curried Rice Salad

Ingredients	Quantity
Long grain white rice	3 cups
Red onion – diced	1 large
Celery – diced	4 stalks
Green onions and tops – finely chopped	8
Chopped fresh mint leaves	½ cup
Minced candied orange peel	¼ cup
Minced crystallized ginger	¼ cup
Silvered blanched almonds	¼ cup
Sesame seeds	1 tbsp
Anise seeds	½ tsp
Minced fresh coriander	1 tsp
Seedless oranges	2
Crushed dried hot chillies	½ tsp
Orange ginger dressing
Egg lace
Curly endive – trimmed, washed and dried	1 head
Oranges – peeled and cut into rings	2
Papaya – seeded and cut thinly sliced	1
Cantaloupe or other small melon seeded and cut into thin wedges	½
Red onion – cut into rings	for garnish
Mint springs	for  garnish
Chapattis or flour tortillas	for accompaniment

In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chillies. Chill while you prepare Orange Ginger Dressing and Egg Lace.

NOTE : Separate seedless oranges into segments and cut into smaller than bite-sized pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as a main dish or 8 as a appetizer.