September 25, 2006
Curried Rice
Ingredients:
1 cup rice
1 small apple, peeled and cored
3 tbsp butter
1/2 cup finely chopped onion
1 clove garlic, finely minced
1 1/2 tsp curry powder
1/2 bay leaf
1 1/2 cups fresh or canned chicken broth
Directions:
1. Cut the apple into slices about one-quarter inch thick. Stack the slices and cut them into strips about half an inch thick. Cut the strips into quarter-inch cubes. There should be 1 cup. Do not use more. Set aside.
2. Heat 2 tbsp of the butter in a saucepan and add the onion and garlic. Cook until onion wilts.
3. Add the apple and curry powder and stir. Add the rice, bay leaf, and chicken broth. Cover closely and cook exactly 17 minutes.
4. Add the remaining tbsp butter and fluff into the rice, using a two-pronged fork.
Yield: 4 servings.
Source: The New York Times 60-Minute Gourmet
