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Rice with eggs and curry sauce

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Ingredients for 4 servings:

  • 2 cup(s) rice (long grain rice)
  • 4 cups water
  • Vegetable broth, granulated or salt
  • 4 tbsp butter
  • 6 tbsp flour
  • 8 dl milk
  • Salt
  • curry powder
  • 8 eggs, hard-boiled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Childhood memories!

Cook the rice in water with the vegetable stock or salt until tender. In the meantime, melt the butter in a saucepan, add the flour, and mix well with a whisk. Do not let it brown! Add the milk all at once. Reduce the heat, remove the pan from the heat, and stir until smooth. Then return the pan to the stovetop and bring the sauce to a boil, stirring constantly. The sauce will now thicken; if it gets too thick, simply add a little more milk. Season with salt and plenty of curry powder. Place a portion of rice on the plate. For each portion, halve 2 peeled hard-boiled eggs lengthwise and place cut-side down on the rice. Pour the sauce over the eggs.

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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.

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