CURRIED RICE

Baked rice with a mild curry flavor

This is a slight modification of the "Riz a l'Indienne" from the
60-Minute (Pierre Franey). It's more French than Indian, and goes well with, say, sautaeed chicken in cream.

Ingredients

(4 servings)

Procedure

  1. Preheat oven to
  2. Obtain casserole or heavy ovenproof saucepan with a close-fitting lid.
  3. Over a burner on moderate heat, melt half the butter in the casserole and cook the onion and garlic, stirring constantly, until the onion is translucent.
  4. Add the rice and stir until well-coated with butter.
  5. Add the curry powder and stir until well-blended.
  6. Add the broth and stir to make sure there are no lumps.
  7. Add the parsley and bay leaf on top.
  8. Cover and bake in the oven for 17 minutes (Franey says

exactly 17 minutes, but basically "cook until done.")
  • Discard parsley and bay leaf, and stir in remaining butter.

    Notes

    This basic recipe may be varied by modifying quantities (for example, less onion) or adding ingredients (for example, pine nuts or apple chunks).

    Rating


    Difficulty: easy
    Time: 15 minutes preparation, 25 minutes cooking.
    Precision: Measure the rice and broth.

    Contributor

     
Jeffrey Mogul 
Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA 
mogul@decwrl.dec.com decwrl!mogul
    Recipe last modified: 3 Nov 87

    Original header

    Path: decwrl!recipes
From: mogul@decwrl.dec.com (Jeffrey Mogul)
Newsgroups: alt.gourmand
Subject: RECIPE: Curried rice
Message-ID: <12327@decwrl.DEC.COM>
Date: 5 Feb 88 06:16:39 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: DEC Western Research, Palo Alto, Calif., USA
Lines: 65
Approved: reid@decwrl.dec.com


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