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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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