ezRecipe-Zee: Cooking Recipe: How to make Cinnamon Curry Rice

Cinnamon Curry Rice

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Rice / Grains, Sides / Condiments, Copy Cat / Restaurant

Ingredients:

4                   cinnamon sticks
3 3/4 cups          water
2     cups          long-grain rice
2 1/2 teaspoons     safflower or corn oil
1 1/2 cups          thinly-sliced leeks
1 1/2 tablespoons   minced garlic
2     tablespoons   good-quality curry powder
3                   carrots - (to 4)
                    cut into 1/4" dice (abt 1 1/2 cups)
3                   turnips - (to 4)
                    cut into 1/4" dice (abt 1/12 cups)
3 1/2 tablespoons   rice wine or sake
1/2   cup           water
1 1/2 cups          cooked peas
                    thaw to room temperature)
                    === SAUCE ===
1 1/2 tablespoons   soy sauce
1     tablespoon    rice wine or sake
1     teaspoon      salt
1/2   teaspoon      freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

In a small bowl, mix sauce ingredients together.
Put the cinnamon sticks and the water in a pot and bring to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room temperature before stir-frying.)
Heat a wok or large skillet. Add the oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.
This recipe yields 6 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9636) - from the TV FOOD NETWORK