Curried Rice
from http://www.thespicehouse.com

This is a good flavorful rice that will pair well with fish, poultry or pork.

FMM: Some of the changes I made and Candace said it was the best curry rice she has had: fry the onion and garlic in a little butter instead of oil, use 1 1/2 cups water per 1 cup rice with an added chicken bouillon cube (I added just a sprinkling of salt as the bouillon cube is salty), add chopped fresh parsley and sliced green onion once it has cooked and toss. If the parsley is dried, add to the pot along with the curry powder.

1 onion, finely diced
3 cloves garlic, finely diced
3 tablespoons olive oil [3 tablespoons butter]
4 teaspoons curry powder
2 cups rice (dry)
2 teaspoons salt [if using bouillon, use just a sprinkling]
3-1/4 cups water [3 cups water with chicken bouillon cube dissolved]
[chopped fresh parsley and sliced green onion added once cooked]

Wash the rice until the water no longer looks cloudy. This is the starch washing off the rice which makes rice sticky. Let the rice drain.

Cook onion and garlic in the oil [use butter instead] in a 3-4 quart heavy saucepan over med-low heat until softened.

Add curry powder and rice and cook, stirring often, about 1 min.

Add water [bouillon] and salt [a light sprinkling if using bouillon] and bring to a boil, uncovered, without stirring, until the surface of the rice is covered with steam holes and the grains on top appear dry (about 8 minutes). Reduce heat to as low as possible, then cover with a tight fitting lid. Cook another 15 minutes.

Remove pan from heat and let stand another five minutes before serving.

[Add chopped fresh parsley and sliced green onion once it has cooked and toss.]

Serves 8