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Rice Curried

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  Patna rice 4 Ounce
  Shallots 2 Small, finely chopped
  Butter 1 1⁄2 Ounce
  Curry powder 1 Teaspoon
  Tomato 1
  Stock 4 Fluid Ounce (1 gill)
  Cream 1 Tablespoon
  Brown sauce 4 Fluid Ounce (1 gill)
  Mace To Taste
  Nutmeg To Taste
  Hard boiled egg 1
  Watercress 1 Tablespoon

Pick over, wash, drain and dry the rice thoroughly.
Fry the shallots slightly in hot butter, sprinkle in the curry powder, cook for a few minutes, then add the rice and cook and shake well over the heat.
Now add the tomato skinned and cut into dice, the stock, cream and sauce, season to taste with salt, pepper, mace and nutmeg, and cook gently until the rice is tender, adding more stock or sauce, if necessary, to prevent the rice becoming too dry.
When ready, pile on a hot dish, garnish with slices of hard-boiled egg and tufts of watercress.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1071 Calories from Fat 394

% Daily Value*

Total Fat 45 g68.6%

Saturated Fat 25.2 g126%

Trans Fat 0 g

Cholesterol 335.4 mg111.8%

Sodium 788 mg32.8%

Total Carbohydrates 144 g48%

Dietary Fiber 5.5 g22%

Sugars 26 g

Protein 23 g46.2%

Vitamin A 71.7% Vitamin C 45%

Calcium 18.3% Iron 23.4%

*Based on a 2000 Calorie diet


Rice Curried Recipe