Curried Rice

Curried Rice
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This terrific rice dish has been a favorite since I was a child. This recipe is adapted from my Aunt Ann's recipe. It's a delicious side dish with everything from chicken to pork to fish. I also love to top the leftover rice with a couple of fried eggs- dreamy!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Curried Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This terrific rice dish has been a favorite since I was a child. This recipe is adapted from my Aunt Ann's recipe. It's a delicious side dish with everything from chicken to pork to fish. I also love to top the leftover rice with a couple of fried eggs- dreamy!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the 1 teaspoon butter and 2 teaspoons olive oil in a medium skillet. (if you prefer not to use butter just use a total of 1 tablespoon of olive oil)
  2. Add the 1 cup of rice and sauté until the rice is slightly toasted (the kernels will turn opaque) about 3 minutes
  3. Add the 1 teaspoon of curry powder to the rice and sauté for an additional 2 minutes (until the curry powder begins to smell toasty)
  4. Add the 1.5 cups of chicken stock to the skillet. Stir to combine and bring to a boil
  5. Reduce the heat to low, cover and simmer for 20 minutes or until all the water has absorbed
  6. Remove the rice from the heat and let sit for 10 minutes, then fluff with a fork
  7. Serve the Curried Rice with your favorite chicken, pork or fish.
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