Whipped this up as a side to go with some jerk chicken. You could probably do a lot of things different to suite your tastes. I had a spare carrot, that’s why there’s carrot in here, but you could use onion, or change the spices or spice levels, etc.
Ingredients
- 1 c. basmati rice
- 2 Tbsp butter
- 1 Tbsp brown sugar
- 1 tsp. curry powder
- 1/2 tsp turmeric
- 1/3 c. raisins
- 1/3 c. diced carrot
- 2 c. chicken or vegetable broth *1
Directions
- Rinse the rice well until the water runs clear. Transfer rice to a mesh strainer over a bowl to drain and set aside.
- Melt the butter over medium-high heat in a pot which you have a tight fitting lid.
- Add the diced carrots and cook uncovered, stirring occasionally until it just starts to brown, 5-10 minutes.
- Add the curry powder and turmeric. Let the spices bloom for 30 seconds.
- Add the thoroughly drained rice and stir. Cook the rice in the butter for 5 minutes.
- Add the brown sugar, raisins, and broth. Bring to a boil, reduce to a low simmer and cover with a tight fitting lid. Allow to cook until all of the water has been absorbed, around 15-20 minutes. *2
Notes
*1 : If you know me, you know I always use Better Than Bouillon for this sort of thing.
*2 : I like to use my ears when cooking a rice dish because once the lid goes on the pot I don’t want to remove it until it’s done. So I listen to the bubbling sound to tell if it’s simmering at the right level and I can tell when most of the water has absorbed just by the sound.
