Curried Rice

About the Recipe

Ingredients

Makes 6 Servings

vegetable broth (1/4 c (60 mL))
dry brown basmati rice (1 c (190 g))
slivered almonds (1/3 c (36 g))
cinnamon (1/4 tsp (1.2 mL))
ground cardamom (1/8 tsp (0.6 mL))
ground ginger (1/8 tsp (0.6 mL))
turmeric (1/2 tsp (2.5 mL))
iodized salt (1/2 tsp (2.5 mL))
golden raisins (1/2 c (80 g))
boiling water (2 c (475 mL))
frozen green peas, thawed (1 c (145 g))

Directions

1. Heat vegetable broth in a large pot.

   
   
   

2. Add rice and cook over medium heat, stirring constantly, until rice becomes opaque and somewhat chalky-looking, about 2 minutes.

   
   
   

3. Add almonds, cinnamon, cardamom, ginger, turmeric, and salt. Cook 2 minutes, stirring constantly.

   
   
   

4. Stir in raisins and boiling water. Cover and simmer until rice is tender and all the water is absorbed, about 60 minutes.

   
   
   

5. Stir in peas just before serving.

   
   
   

Nutrition Facts