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Chefs and their recipes

Chef Deven Bhundun reveals us his secrets of cooking !

2 mai 2013

Chef Bhundun from La Pirogue hotel gives us his recipe of rice trio salad with its soy sauce and paprika, that you can easily make at home when you receive your family and friends.

Chef Deven Bhundun


Chef Deven Bhundun works for Sun Resorts Group for thirty years and he officiates in La Pirogue for ten years now. This Chef is a familiar face from your authentic resort in Mauritius. Today he reveals his famous recipe of rice trio in salad with soy sauce and paprika.

The ingredients for the Mauritian recipe of rice trio in salad

  • 250g basmati rice
  • 4 tomatoes
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 yellow pepper
  • 150g steamed chicken
  • 1 onion
  • 4 c. tablespoons of extra virgin olive oil
  • 2 c. tablespoons of balsamic vinegar
  • 1 c. coffee spoon of mustard (paste)
  • Some chives, coriander, salt, pepper
  • 1 carrot
  • ½ cucumber
  • Rice cake (wrapped rice)
  • Rice vermicelli

Proceed to the preparation !


Cook the rice in boiling salted water for 12 minutes.
Taste some seeds to check for doneness then drain.
Cut the peppers into cubes.
Blanch the tomatoes, seed and cut them into cubes. Chop the onion.
In a bowl mix the rice, peppers, crumbled 150g steamed chicken and onion cut.
Make a vinaigrette with the olive oil, balsamic vinegar, mustard in paste, salt and pepper. Pour the vinaigrette into the rice salad and mix gently.
Coat the salad with the rice cake (As of spring rolls)
Keep cool until ready to serve.

After leaving soak rice vermicelli for 20 minutes in hot water, you let them cool, then you mix them with cucumber and carrot cut into julienne. You accompany it with a sauce made of 2 coffee spoons of soy sauce and paprika.

It only remains for you to decorate your serving dish with a few chives and coriander and you’re ready to enjoy this delicious Mauritian rice salad with friends while evoking your wonderful stay at La Pirogue 4 star hotel ! Bon appetit !

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