1 medium onion, finely chopped 3 garlic cloves, finely chopped 3 tablespoons olive oil 4 teaspoons curry powder 2 cups long-grain white rice 3 1/4 cups water (3 3/4 cups if you like moister rice) 2 teaspoons salt

I measure out the curry powder, salt, water, and rice and stage them near the stove. Once you start the garlic and onion, you don’t want to stop stirring until you’ve added the water and salt. Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry*, about 10 minutes. Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork. *”appear dry” may be an exaggeration. As long as the water level has dropped to the point that the rice is exposed above the water, you are ready to redude the heat and cover the pan.

Serves 4-6

10 minutes

40 minutes

Easy

paul

2004-03-08 16:57:58

A Dearing Family staple. This is a nice spicy accompaniment, especially for those entrees that include curry.