Exotic rice salad

1. Cook the rice for 15 minutes in 1,5 liters of boiling salted water. Drain and cool under cold water. Cut the celery stalks and peeled mango into julienne.

2. Drain the corn and put in a bowl with the shrimps and julienned celery and mango.

3. In a bowl, combine the mayonnaise with the yogurt, Worcestershire sauce, oil, chives and curry. Add salt and pepper, then pour into the bowl. Add the rice and mix well. Serve at room temperature.

Photo credit: Sucré Salé