Curried Rice

By Pierre Franey

Published October 10, 1989

Total Time
20 minutes
Rating
3(13)
Comments
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Ingredients

Yield:4 servings

  • 1 tablespoon butter

  • ½ cup finely chopped onions

  • ½ teaspoon finely chopped garlic

  • 1 cup converted rice

  • 2 tablespoons black or golden raisins

  • 1 tablespoon curry powder

  • 1 ½ cups water

  • 1 bay leaf

  • 2 sprigs fresh thyme or ½ teaspoon dried

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 grams carbs; 8 milligrams cholesterol; 231 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 394 milligrams sodium; 4 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a saucepan. Add the onions and garlic. Cook and stir until wilted. Add the remaining ingredients and bring to a boil, stirring. Cover tightly and simmer for 17 minutes.

  2. Step 2

    Remove the bay leaf and thyme sprigs. Mix well and serve hot.

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Ratings

3 out of 5
13 user ratings
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Comments

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amy

Very good. Needed salt

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