KilKenney Kitchen Basics – Ann’s Curried Rice

I’ve been eating this delicious, one-of-a-kind rice dish my whole life.  My Aunt Ann created the recipe, my mother made it regularly and I’m pretty sure it was the first dish I learned how to cook.   This Curried Rice is a KilKenney Kitchen basic for a reason – it’s incredibly easy to make, works every time, goes with everything and I’ve never had anything like it anywhere else.  Hard to beat that!

Every time I make it, I’m transported to a crowded dinner table filled with laughter and fervent discussions about politics, current events, sports and a million other topics,  as our families enjoyed dinners together over the years.  The rice, as well as the animated, loud and sometimes heated, exchanges have remained a staple in my home too.  I have to say I’d never trade either.

I hope you’ll share some Curried Rice, along with some lively conversation, with family and friends around your table.

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!

Servings 4 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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.