250 ml raw rice
150 ml mayonnaise
10 ml curry powder
1 green pepper
seeded and thinly sliced into rings
410 g peach slices, drained and 37,5 ml syrup reserved
10 ml finely chopped parsley.
Cook rice 20 minutes, drain, cool. Add mayonnaise, curry powder and seasoning, stir well to combine. Reserve 3 green pepper rings, dice remainder, add to rice mixture. Reserve 6 peach slices, chop remainder and add. Cover and refrigerate overnight. Spoon into glass salad bowl, garnish with halved green pepper rings, peach slices and chopped parsley.