About 30 years ago, I got this recipe from a pamphlet at a Visitor's Center just over the Mississippi River from Mississippi into Arkansas. It has been a summer mainstay ever since. The time required assumes you already have cooled cooked rice. Also, I go heavy on the pineapple and use a whole can rather than 1 cup.

Ingredients

6 serv.

cup raw rice, cooked and cooled↗1 cup
cups diced cooked chicken2 cup
cup diced canned pineapple1 cup
cup diced celery1 cup
cup diced green pepper1⁄2 cup
cup mayonnaise↗1 cup
cup chopped peach preserves1⁄2 cup
teaspoon curry powder↗1 tsp
salt and pepper
cup grated cheddar cheese (optional)↗1 cup

Step-by-step instructions

1
Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
2
Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
3
Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .

Source: food.com

Original recipe ↗

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