in Recipes

Curry rice

Spread the love

Ingredients for 2 servings:

  • 0.3 kg rice
  • 600 ml vegetable stock
  • 1 onion(s)
  • some curry
  • 1 bay leaf
  • some oil (olive oil)
  • Chinese spice mix
  • Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion, but don’t chop it finely (unless you want to eat it with the rice). Heat the olive oil in a pan, add the onion and rice. Briefly simmer the rice until translucent, then deglaze with the vegetable stock. Season to taste with curry powder, Chinese spice, sweet paprika, and the bay leaf. Simmer gently with the lid on for about 20 minutes. Then let it simmer uncovered for another 5 minutes, stirring occasionally. The rice is ready when the liquid has evaporated. It will stick to the bottom of the pan a bit, but it tastes great (so it’s worth soaking the pan, or using a nonstick pan). This rice doesn’t need any sauce, and it has a strong flavor of its own.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sursilvan cabbage rolls

Serbian potato soup