Curried Rice
Curried Rice
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!
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1 cup white Rice I like basmati
- 1 teaspoon curry powder sweet or hot
- 1.5 cups chicken stock gluten free
Instructions
- 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)
- Add the 1 cup of rice and sauté until the rice is slightly toasted (the kernels will turn opaque) about 3 minutes
- 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)
- Add the 1.5 cups of chicken stock to the skillet. Stir to combine and bring to a boil
- Reduce the heat to low, cover and simmer for 20 minutes or until all the water has absorbed
- Remove the rice from the heat and let sit for 10 minutes, then fluff with a fork
- Serve the Curried Rice with your favorite chicken, pork or fish.
