My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, September 6, 2011

Curried Rice

This is to be prepared in advance for Elizabeth Terry's Country Captain with Chicken and Shrimp (above). However, it makes a wonderful dish to accompany many meat and seafood dishes.

Curried Rice
4-6 servings
print recipe

2 tablespoons butter
2 teaspoons hot curry powder
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 teaspoon salt
1 1/4 cups raw white basmati rice
2 1/2 cups water

Melt the butter at medium heat in a lidded saucepan. Stir in the curry, ginger, orange zest, and salt, and simmer 1 minute. Stir in the rice and simmer, stirring, for 1 minute.

Add the water, raise heat, and bring to a boil. Lower heat, cover, and simmer gently for 15 minutes. Leave lid on. Remove from the heat and place in pan of warm water for at least 10 minutes. This is to finish cooking the rice and to keep it warm prior to serving. Use according to the recipe above or on its own.

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