Curried Chicken and Rice Salad

• 1 14 cups long grain rice
• 1 teaspoon salt
• 3 cups water
• 12 teaspoon minced fresh gingerroot
• 1 cup diced cooked chicken
• 1 cup cooked peas or 1 cup cooked green beans
• 12 cup chopped celery
• 14 cup sliced scallion
• 14 cup chopped parsley
• 12 cup chopped green pepper
• 12 cup raisins
• 1 14 cups mayonnaise
• 14 cup light cream
• 2 teaspoons curry powder
• salad greens
• toasted peanuts
• toasted coconut

1. Combine rice, salt, water, and ginger in heavy saucepan.
2. Bring to a boil, then stir with a fork.
3. Cover, reduce heat, and simmer for about 15 minutes, or until the rice is tender and water is absorbed.
4. Cool.
5. Combine cooled rice, chicken, cooked and raw vegetables, and raisins.
6. In a separate bowl, combine mayonnaise, cream, and curry powder; beat until blended.
7. Pour over rice salad and mix very well.
8. Chill.
9. Serve in bowls lined with salad greens.
10. Serve generously garnished with toasted peanuts and toasted coconut.

long grain rice, salt, water, fresh gingerroot, chicken, peas, celery, scallion, parsley, green pepper, raisins, mayonnaise, light cream, curry powder, salad greens, peanuts, coconut

Taken from www.food.com/recipe/curried-chicken-and-rice-salad-295235 (may not work)