Curried Rice (Indian Dish) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tblsp fat 15ml | 1 small onion chopped | 6 tsps (2 tblsps) curry powder 30 ml |
| 3 cups rice 750 g | 5 cups water 1 L | 1 tsp salt 5 ml |
| 1/2 tsp black pepper 2 ml | ||
| 1 | Heat fat in a large sauce pan. |
| 2 | Add onion and curry powder. Cook until onion is tender, stirring often. |
| 3 | Add clean rice to onion mixture. Stir together. |
| 4 | Add water and all other seasonings. Cover pot. |
| 5 | Boil rapidly for 5 minutes, reduce to low heat, and cook until water is absorbed. Put simmer ring under rice to prevent burning. |
| 6 | Add water as needed to make grains tender. |
| 7 | Serve with any meat dish. |