Banana Long Grain Rice Salad

Make long grain rice , quench with cold water. Cool.

Cook peas (also Tk) in a little water for 5 minutes. Also cool. Peel bananas, cut in half lengthwise, cut into 1/2 cm thick slices.

Then peel the celery and grate finely. For the sauce, stir the curd until smooth, add mayo and mustard, stir with salt, sugar and juice of one lemon.

Stir in milk and season with curry. Mix peas, bananas, long grain rice, cooked ham and celery.

Serve with toast and butter.

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