Prep 10 mins
Cook 10 mins
My friend Cara and I needed a side dish one night and all I could think of was a curry dish I'd had at a local (Manhattan) Tai resturant. I could not find anything that was exactly right in the recipes already posted so I made this up. It was soooooooo good I now have to make it everytime we have dinner!!
- 1 medium onion (valencia or sweet mayan)
- 4 tablespoons butter (salted)
- 3⁄4 cup raisins (any variety)
- 3 teaspoons curry powder (I used a mix of mild and medium)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup basmati rice (uncooked)
- 2 cups water
- Cook rice in 2 cups of water. Basmati rice is hard to ruin. It cooks fast and is exactly 2 to one ratio water to rice. 1 cup uncooked Basmati will take 10 to 20 minutes to cook.
- While rice is cooking melt butter in skillet.
- Chop onion and saute in butter until translucent.
- Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
- If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top. If not, transfer rice and curry mix to a larger bowl.
- Mix well and enjoy.
3 stars as written, 5 stars tweaked a lot! This recipe uses too much curry powder but if it is cut down significantly, I used 1/2 tsp of Recipe #104344 and stirred into the rice before cooking as after it just breaks up the rice grains. I did not add pepper to ours and used white Basmati rice and dark Thompson raisins. I won't make this again.