Rice salad with curry cauliflower

To prepare rice: in a pot, add the oil great and cast the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of time, turn off the fire and wait about 5 more minutes.

Heat olive oil in a pan until it is hot. Add the cauliflower cut into small pieces, the curry and salt. Revolver constantly 1 to 2 minutes., So that the curry covers cauliflower.

Add the raisins and 1/3 cup of water per 1/2 cauliflower. Lower the fire and cook approximately 5 minutes or until water and cauliflower have evaporated. If it is very hard, add a little more water and keep stirring.

When you are ready, remove from the fire, place in a bowl, add cooked rice, Cajú's chestnuts, onion, pepper and salt.

Mix well and let stand half an hour before serving.