Cinnamon Curry Rice
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
62
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 tbsps
Soy Sauce3.5 tbsps
Rice Wine1 tsp
Salt1 cup
Water2 cups
Grain Rice (long-)2.5 tsps
Safflower1.5 cups
Leek (thinly sliced)1.5 tbsps
Garlic (minced)2 tbsps
Curry Powder (good-quality)Directions:
1
In a small bowl, mix sauce ingredients together
2
Put the cinnamon sticks and the water in a pot and bring to a boil
3
Cook about 5 minutes over medium heat
4
Under cold running water, rinse the rice in a saucepan until the water runs clear
5
Drain and add the rice to the cinnamon water
6
Bring the water to a boil again, reduce the heat to low, and cover
7
Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed
8
Remove from the heat and fluff the cooked grains with a fork
9
Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely
10
Discard the cinnamon sticks
11
(The rice should be cold or at least room temperature before stir-frying
12
) Heat a wok or large skillet
13
Add the oil and heat until hot
14
Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent
15
Add the curry powder and stir-fry for 10 seconds, until fragrant
16
Add the carrots, turnips, rice wine, and water, and partially cover
17
Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula
18
Add the peas and the sauce
19
Toss lightly to coat the ingredients and spoon into a serving dish
20
Serve hot