Exotic rice

Preparation:

Preparation: Boil the rice al dente in abundant salted water, in which you have dissolved the curry, and stop cooking under cold water. Cook the pepper in the oven or on the grill, let it rest for a few minutes in a paper bag, then peel it and cut it into small strips (if you have little time, you can replace it with a jar of good quality peppers in oil). Set aside a dozen prawns for garnish and then, in a large bowl, mix the rice thoroughly with the remaining prawns and peppers and drizzle with extra virgin olive oil. Form a mound with the seasoned rice on a serving plate and garnish as desired with the prawn tails set aside and the hard-boiled eggs cut into wedges or rounds; put the rice in the refrigerator to rest for about an hour. Meanwhile, prepare the pink sauce by diluting the mayonnaise with a little milk and adding a few tablespoons of tomato ketchup; for the quantity of the latter adjust according to your taste, tasting the mixture. Serve the exotic rice fresh but not cold, accompanying it on the side with the pink sauce with which you will season the individual portions to taste.