Curried Basmati Rice

What-a-Tater
By Cynthia Keller

Article courtesy of
Woodall's Cooking on the Road with Celebrity Chef’s

Ingredients:

2 tablespoons butter
1 small onion, finely minced
1 tablespoon curry powder
1 small cinnamon stick
1 bay leaf
1 pinch saffron threads
2 cups basmati rice
1/2 teaspoon kosher salt
1/2 cup golden raisins
2 cups basmati rice
1/4 cup chopped peanuts

Preparation:
In a saucepan with tight-fitting lid, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the curry powder, cinnamon stick, bay leaf and saffron. Cook, stirring constantly, for 1 to 2 minutes.

Add the rice and sauté for 1 minute, stirring to coat the grains evenly with the spices and butter. Add the boiling water and salt, and bring back to a boil. Reduce the heat to a very low simmer, cover the pot and continue cooking for 10 minutes.

Remove from the heat and let the rice rest, covered, for at least 5 minutes or until ready to serve. Just before serving, add the raisins and peanuts and fluff the rice with a fork.

Tip: Measure out the rice and pack in an airtight container along with the dried spices.