Curried Rice—An East Indian Staple (if Brown Rice Counts!)
Cooks' Note
Serve this with curried lamb and you may think you are in India! Brown rice contains 8 1⁄2 times more fiber than white rice.
Recipe information
Yield
serves 4 to 6
Ingredients
3 tablespoons butter
1/2 cup finely chopped white onion
1 clove garlic, finely minced
2 teaspoons curry powder
1 cup brown basmati rice
1 bay leaf
1 3/4 cups fresh or canned chicken broth
Preparation
Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the onion and garlic. Stirring constantly, cook until the onion is wilted, about 2 minutes. Stir in the curry powder and rice. Add the bay leaf and broth. Cover, reduce the heat to low, and cook until the rice is tender, 25 to 30 minutes. Stir in the remaining 1 tablespoon butter, fluff the rice, and serve.
