Ingredients: 2 cups long grain white rice 2 cubes vegetable or chicken bouillon 4 cups water 2 tsp curry powder 1/2 tsp turmeric 1 cup diced red capsicum (bell pepper) 1 cup sultanas (raisins) 1 cup frozen baby peas 1/2 cup toasted slivered almonds 1/4 cup sour cream or yougurt 1 cup chopped coriander (cilantro) 1/4 cup chopped candied ginger 1/4 cup FIERY COCONUT CHILLI SAUCE Optional: chopped cooked chicken small prawns (shrimp) Directions: Bring water with bouillon cubes to a boil. Stir in rice, curry powder and turmeric. Cover with lid and cook over low heat until done (about 20 mins). Put the contents into a bowl and refrigerate until chilled. (allow two or three hours) Mix sour cream/yogurt with FIERY COCONUT CHILLI SAUCE (add more or less sauce to suit your heat requirements, I would tend to double this amount). Stir into the rice along with all the remaining ingredients. Include chicken or shrimp to suit. Serve chilled. Nice on a bed of lettuce leaves with avocado or rockmelon (canteloupe) slices on the side. A spoonful of FIERY COCONUT CHILLI SAUCE on top is also nice. Serves 4 as a main dish or about 8 as a side dish.