Click here to view the top 3 recipe searches from last month.
Standing Walrus

Curried Rice

This rice has a nice flavor, and the grains are separate, which makes for a light tasting side dish. I really like carrying over the flavors of the rest of the meal to the rice. It helps to tie the whole dish together. If the rice has no flavor, then you've got to have a sauce to provide the flavor.

Rice sticks together after it's cooked because of the starch that's on the outside of each grain. You can remove this by washing it to or 3 times (until the water runs clear), or, you can cook the rice as I have in this recipe. This method is called the "Pilaf Method". By coating the rice with the oil, they can't release that extra starch and become sticky. I've actually tried washing, then cooking them in the oil, and there's been no difference in how separate the grains of rice are.

The other key I've realized is to use a thick bottom pot. After the liquid is in the pot, and it comes to a boil, I can turn the heat down as low as I can get it, and I don't burn the pot. If it boils too hard, the steam will get lost into the air, instead of getting absorbed by the rice. Having a thick bottomed pot, also has the added benefit of keeping the rice warm for a longer time. That's just in case the rice gets done, and the rest of the meal is a little behind schedule.



  • 1 Tablespoon Vegetable Oil
  • 1 Large Onion, minced
  • 1 Large Fresno Pepper, or Jalapeno, minced
  • 1 Tablespoon Butt Kickin' Hot, Jamaican Curry Blend
  • 2 Tablespoons Vegetable Oil
  • 1 Cup Basmati Rice
  • 2 Cups Chicken Broth



Curried Rice, Picture


1. Heat the oil in a pot over medium heat, add the minced onion and pepper, and cook until they are beginning to get soft, and almost translucent.
Curried Rice, Picture


2. Add the Hot, Jamaican Curry blend and stir in until everything's well coated with the spice.
Curried Rice, Picture


3. Add another 2 tablespoons of oil along with the rice. Turn the heat to high and stir this around, until the rice has been coated by the spice mixture. There should have been enough oil to totally coat each grain of rice.
Curried Rice, Picture


4. Add the Chicken Broth and cover the pot. As soon as it's boiling, turn the heat down to real low, leave the cover on, and cook for about 15 minutes. Lift the lid up, and taste a couple of grains of rice to see if it's done. If it's not done, put the cover on, and give it another 2 - 3 minutes to cook.

Ron's Note:
Be sure that you don't stir this at all during the cooking process, or you'll release all of the starch on the outside. This will cause the rice to be mushy.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com















Click here to go to the Orders Page

Click here to view a printable version of this recipe.     Click here to go to the Orders Page


Curried Rice, Picture

Curried Rice





Butt Kickin' Spice Blends contain No Salt, No Sugar, and No MSG.

ORDER SOME TODAY!


Click here to view the top 3 recipe searches from last month.


Leftovers

To Re-Heat:
Place the rice into a pot, and add 2 tablespoons of water. Cook, covered, over medium / low heat for 7 - 10 minutes. Total time will depend upon how much rice you're cooking.



If you like this recipe, you might also like these:


Click here to go to my recipe for Black, Citrus Rice

Black, Citrus Rice



Click here to go to my recipe for Southwest Style
Rice with Beans

Southwest Style Rice with Beans



Click here to go to my recipe for Hot and Spicy, Dirty Rice

Hot and Spicy, Dirty Rice