Sunday, October 24, 2010

Curry Rice

This is one of my all time favorite rice dishes.  The aroma of curry may linger in my tiny house a little longer than I prefer but it is completely worth it.  This dish travels well and is wonderful for a potluck.   I still happen to have a bit of this leftover in my fridge and may take a curry rice break. BRB!! 
mmm…just as good as a leftover…mmmmm…

So this rice is extremely easy to make and will easily impress.  Let’s get on with it..shall we? Oh, side note, you’re looking at someone that is not all that fond of raisins, but they really do make this dish.  Don’t leave them out the first time, even if you’re not a fan.
2 Tbs butter
½ medium onion
1 cup Jasmine Rice
2 tbs yellow curry powder
¼ tsp salt
1 tbs chicken bouillon
1 snack size box raisins
2 ¼ cup boiling water
Cooking Instructions:
Preheat oven to 350 degrees
Melt butter in oven proof saucepan over medium heat.  Add rice and onion and cook until onion is transparent.  Add the salt, curry, chicken bouillon and raisins.  Stir to combine.  Remove from heat and carefully add the boiling water. It will sizzle and splatter so do this with caution.  Stir once and cover.  Place the pan in the oven for about 30 min.  Fluff rice with fork and enjoy!!


  1. This looks so good and easy! I will definitely make it next time I make an Indian dish. Thanks for sharing!

  2. Oh, I'm excited...let me know what you think! :)

  3. Hey there! I wanted to let you know that I'll be cooking your Spinach and Mushroom Fondue on television as part of the Pacific Foods contest you recently entered!

    Can you email me? I've got some questions for you!