I didn't change a thing. This was so good, I will definitely be making it again!
Coconut Curry Jasmine Rice
Howard L. Puckett
- 1 1/4 tablespoons butter
- 1 small onion, chopped
- 2 teaspoons curry powder
- 1 cup jasmine or long-grain rice
- 1/3 cup golden raisins
- 1 cup light coconut milk*
- 1/2 cup vegetable broth
- 1/2 cup water
- 1/2 teaspoon salt
- 1 bay leaf
- Melt butter in a medium saucepan. Add onion, and sauté until tender. Add curry powder and rice; cook 2 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
- *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables