Curried Rice

Curried Rice

This is a side dish I like to fix when I make Coconut Chicken, but I also make it with many other main dishes. Curry goes with so many things and it is eaten in many cuisines such as Thai, Chinese, Indian and African dishes. I learned to love curry chicken when I was a little girl in the Philippines where my parents were missionaries. In fact, I have the  recipe for Chicken, Curry and Rice my mom fixed HERE.

Curried Rice

Ingredients
1 cup white rice (or brown)
6 Tb butter (or coconut oil)
1 cup onions, chopped
1 cup celery, chopped
1-2 tsp yellow curry powder (I like it best with 2 tsps)
1 cup water
1 cup coconut milk
Salt and pepper to taste
Optional- golden raisins, ¼ cup sweet coconut flakes
Note: if you don't have coconut milk you can use 2 cups chicken broth or 2 cups water, instead of 1 cup coconut milk and 1 cup water, as in the recipe. I like the taste of the coconut milk, but have used all chicken broth many times. It kind of depends what main dish you're fixing with it.

Instructions
Saute onions and celery in butter (or coconut oil) in large frying pan or large sauce pan (this makes about 6 cups rice when it's finished so make sure your pan is large enough).
Cook onions and celery till onions are translucent. Add rice and curry powder to the onion mixture and stir all together for about 2 minutes to coat rice. Add water and coconut milk. When it boils, cover pan and reduce heat to low.  Simmer until rice is tender and rice is absorbed, about 18-20 minutes. Add salt and pepper to taste, and coconut if desired.
Note: If using brown rice, you'll need to cook it longer than that and probably add more liquid.

I hope you enjoy this!

This Curried Rice goes
 great with Coconut Chicken.
The recipe I use is
HERE