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!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
2teaspoonsolive oil
1teaspoonbutter
1 cupwhite RiceI like basmati
1teaspooncurry powdersweet or hot
1.5 cupschicken stockgluten 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.