This was very easy and great tasting. It made a nice compliment to a spicy dish.
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.
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