Baked rice with a mild curry flavor
This is a slight modification of the "Riz a l'Indienne" from the
It's more French than Indian, and goes well with, say, sautaeed chicken
- 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
Preheat oven to
Obtain casserole or heavy ovenproof saucepan with a close-fitting lid.
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.
Add the rice and stir until well-coated with butter.
Add the curry powder and stir until well-blended.
Add the broth and stir to make sure there are no lumps.
Add the parsley and bay leaf on top.
Cover and bake in the oven for 17 minutes (Franey says
17 minutes, but basically "cook until done.")
Discard parsley and bay leaf, and stir in remaining butter.
This basic recipe may be varied by modifying quantities (for example,
less onion) or adding ingredients (for example, pine nuts or apple
15 minutes preparation, 25 minutes cooking.
Measure the rice and broth.
Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA
Recipe last modified: 3 Nov 87
From: email@example.com (Jeffrey Mogul)
Subject: RECIPE: Curried rice
Date: 5 Feb 88 06:16:39 GMT
Organization: DEC Western Research, Palo Alto, Calif., USA
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