mogul@decwrl.dec.com (Jeffrey Mogul) (02/05/88)
CURRIED-RICE(M) USENET Cookbook CURRIED-RICE(M)
CURRIED RICE
CURRIED-RICE - Baked rice with a mild curry flavor
This is a slight modification of the "Riz a l'Indienne" from
the 60-Minute Gourmet (Pierre Franey). It's more French
than Indian, and goes well with, say, saut'ed chicken in
cream.
INGREDIENTS (4 servings)
2 1/2 Tbsp
butter
1 cup chopped onion
1/4 tsp minced garlic
1 cup rice
1 Tbsp curry powder, vary amount to taste.
1 1/2 cups
chicken broth, (or chicken bouillon, or water)
2 sprigs parsley
1 bay leaf
PROCEDURE
(1) Preheat oven to 400 deg. F.
(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.")
(9) Discard parsley and bay leaf, and stir in remain-
ing 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