Curried Rice

A nice change from your standard rice side.  Many argue that the success of this side dish is in the quality of the curry you use.

  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tablespoons olive oil
  • 4 teaspoons curry powder
  • 2 cups long-grain white rice
  • 3 1/4 cups water
  • 2 teaspoons salt

Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.

Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.

Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.  Makes 8 servings.

Courtesy of epicurious.com

One thought on “Curried Rice

  1. Pingback: Curried Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s