This recipe is from the Spice House’s website and uses their Sweet Curry, which Vicki & I love.
Curried Rice
Equipment
- 1 Cutting board
- 1 Knife
- 1 Rice pot (I use 4 quart Dutch Oven)
Ingredients
- 2 Shallots Finely diced
- 3 Cloves Garlic Finely diced
- 3 Tablespoons Extra Virgin Olive Oil
- 4 Teaspoons Sweet Curry from The Spice House
- 2 cups Rice We use brown rice for everything
- 2 teaspoons Salt
- 4 cups Water
Instructions
- Heat oil in a 3 to 4 quart heavy saucepan, cook garlic and onions over medium-low heat until softened.
- Add curry powder and rice and cook, stirring often, about 1 min.
- Add water and salt and bring to a boil, uncovered, without stirring.
- Reduce heat to as low as possible, then cover with a tight fitting lid. Cook until all the water is absorbed.
- Remove pan from heat and let the curry rice stand another five minutes before serving.