Curried Rice

This is to be prepared in advance for Elizabeth Terry's Country Captain with Chicken and Shrimp (above). However, it makes a wonderful dish to accompany many meat and seafood dishes.

Curried Rice
4-6 servings
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2 tablespoons butter
2 teaspoons hot curry powder
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 teaspoon salt
1 1/4 cups raw white basmati rice
2 1/2 cups water

Melt the butter at medium heat in a lidded saucepan. Stir in the curry, ginger, orange zest, and salt, and simmer 1 minute. Stir in the rice and simmer, stirring, for 1 minute.

Add the water, raise heat, and bring to a boil. Lower heat, cover, and simmer gently for 15 minutes. Leave lid on. Remove from the heat and place in pan of warm water for at least 10 minutes. This is to finish cooking the rice and to keep it warm prior to serving. Use according to the recipe above or on its own.

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