An aromatic and tasty rice to complement any protein or it’s delicious as a main course with a side of steamed vegetables.
Serves 6
INGREDIENTS
4 cups (1 L) uncooked jasmine or long-grain rice
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) Island Gurl Curry Powder
¼ small onion, diced
1 tsp (5 mL) minced garlic cloves
2 1/2 cups (625 mL) water or vegetable stock, heated
PREPARATION
1. Rinse rice in a large bowl under cold running water, discarding the water until it runs clear. Drain and set aside.
2. In a 2-quart (2 L) pot, heat oil over medium heat. Add Island Gurl Curry Powder and cook while stirring for 1-2 minutes or until fragrant.
3. Add onions, garlic and cook 1 minute. Add rice, increase heat to medium-high and cook rice while stirring for 1 minute.
4. Add heated stock to cover rice by ½ -inch, bring to a boil, reduce heat to the lowest setting, cover with lid and cook for about 8-10 minutes or until water evaporates and rice is cooked (not grainy). Fluff with a fork and serve.
Serves 6
INGREDIENTS
4 cups (1 L) uncooked jasmine or long-grain rice
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) Island Gurl Curry Powder
¼ small onion, diced
1 tsp (5 mL) minced garlic cloves
2 1/2 cups (625 mL) water or vegetable stock, heated
PREPARATION
1. Rinse rice in a large bowl under cold running water, discarding the water until it runs clear. Drain and set aside.
2. In a 2-quart (2 L) pot, heat oil over medium heat. Add Island Gurl Curry Powder and cook while stirring for 1-2 minutes or until fragrant.
3. Add onions, garlic and cook 1 minute. Add rice, increase heat to medium-high and cook rice while stirring for 1 minute.
4. Add heated stock to cover rice by ½ -inch, bring to a boil, reduce heat to the lowest setting, cover with lid and cook for about 8-10 minutes or until water evaporates and rice is cooked (not grainy). Fluff with a fork and serve.
Share your culinary creations on social media and tag us!
IG: @ASpiceAffair | FB: @ASpiceAffairOfficial | #MySpiceAffair
