Curried Rice Salad

Makes 12 servingsGarlic-mustard dressing:2 tablespoons fresh lime juice1 fresh garlic clove, pressed1/2 teaspoon dry mustard1 1/4 cups mayonnaise1/2 cup sour cream1 tablespoon curry powder, heated in 1 tablespoon oil until fragrant2 tablespoons butter12 pearl onions1/2 cup currants5 tablespoons dark rum4 cups cooked basmati or texamati rice, room temperature2 bananas, peeled and sliced into 1/4-inch rounds1 cup fresh pineapple chunks1/2 cup slivered almonds, lightly toastedFor dressing: Mix all ingredients together in a non-metal bowl. Set aside.Melt butter in a large skillet over medium heat. Add onions, cover, and cook 10 minutes. Remove cover, increase heat to medium-high, and cook until lightly browned, 5 to 10 minutes. Meanwhile, combine currants and rum and marinate 10 minutes. Drain currants and return to bowl. Add rice, banana, pineapple, and almonds, and toss gently. Fold in onions and blend in dressing. Garnish with cilantro leaves and serve immediately at room temperature. (Fresh pineapple and dairy products together produce a toxin that develops if left for several hours. Discard any leftover salad after your guests have enjoyed the buffet, or substitute drained, canned pineapple for the fresh.)