Curried Rice with Raisins Recipe
Curried rice with raisins is a simple recipe made with broth, onions, curry powder and raisins. The aromas while cooking bring back lots of memories for me.
Servings (change as needed): 4
- 1 cup Basmati rice, rinsed well and drained in a strainer Note 1
- 2 green onions (green and white parts), finely chopped
- 2 teaspoon butter (or vegetable oil)
- 1 1/2 cups broth (chicken, beef or vegetable)
- 1 1/2 teaspoon curry powder (or more to taste)
- salt and pepper to taste Note 2
- 1/2 cup raisins (golden or dark)
- 1/4 cup chopped parsley, for garnish (optional)
SAUTE: Heat butter (or oil) on medium and saute the onions until soft, about 1-2 minutes. Add rice, curry and salt. Mix well and continue to cook another 2 minutes.
COOK RICE: Add broth and raisins. Bring to boil. Reduce heat to low/simmer, cover tightly and cook for about 15-20 minutes or until liquid is absorbed. If rice is too firm, add a bit more broth and cook for another few minutes.
SERVE: Let stand for 5 minutes. Fluff with a fork and mix in parsley if desired. Serve immediately.
- Rice: Jasmine or long grain white rice can be used instead of Basmati rice. For long grain white rice, add an extra 1/4 cup broth.
- Salt: The amount of salt will depend on the broth used. If using low-salt broth, add 1/2 tsp or more. Start with less, then taste and adjust if needed.
- To Make Ahead: Make earlier in the day or a day ahead. Leave out parsley initially. When ready to serve, add a few drops of water, cover (but allow for steam to escape), reheat in microwave on high for about 90 seconds. Add parsley. If making an hour or two ahead, leave on counter in pot and reheat on medium low, stirring, with a few tablespoons of liquid.
Serving: 4g | Calories: 251kcal | Carbohydrates: 53g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 381mg | Potassium: 252mg | Fiber: 2g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg