Cook the rice according to the package instructions (it must still be grainy). Then put it in a colander, rinse with cold water, shake well and leave to cool.
Drain the mushrooms, pineapple and tangerines. Collect the juice of the tangerines.
Make a marinade of salad mayo, sour cream and tangerine juice – season with salt and curry and season to taste. Cut the ham and the pineapple into fine strips.
Add all ingredients to the marinade, mix and season again with salt and curry as needed!
