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Jamaican Curried Rice

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00358

Ingredients
US standard
Metric
Olive oil
1 ounce
30 milliliters
Onion, peeled, diced brunoise
8 ounces
237 milliliters
Jamaican curry powder (see note)
2 tablespoons
2 tablespoons
Rice, medium-grain, uncooked
1 pound
454 grams
White chicken stock
16 ounces
474 milliliters
Water
16 ounces
474 milliliters
Salt
To taste
To taste
White pepper
To taste
To taste
Cilantro, washed, stemmed, dried, finely minced
1 ½ tablespoons
1 ½ tablespoons
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 350°F (177°C).
  3. Heat the olive oil in a small rondeau. Add the onion and sauté until translucent.
  4. Add the curry powder to the onion, and sauté briefly to release the flavor of the curry.
  5. Add the rice and stir to coat with fat.
  6. Add the stock and water, and heat to a boil.
  7. Season to taste with salt and pepper, cover, and transfer to oven. Cook until all liquid has been absorbed, approximately 15 minutes.
  8. When done, add the cilantro, and gently fluff it into the rice with two forks. Taste, and adjust seasoning as needed.
  9. Hold at 135°F (57°C) for service.