Curried rice

This makes an excellent side dish for all sorts of things, such as chicken and grilled meats.

1 c long grain rice, preferably basmati, unwashed.
2 c chicken stock
1/2 c diced onion
1-2 tsp curry paste or powder, or more to taste
1 TB butter or oil
Optional: 1/3 c raisins and/or slivered almonds

Using a sauté pan that has a tight-fitting cover, sauté the onion in the butter until transparent. Stir in the curry paste and sauté, stirring once in a while, for a few minutes. Add the rice and stir until coated with the fat. Add the stock and cover. Simmer slowly until the liquid is absorbed, about 15 minutes. Stir in the optional raisins and nuts and let sit, covered, for 5 minutes before serving.

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Explore posts in the same categories: Ethnic, Sides, Vegetables/potatoes/rice

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