- 1 [14-ounce / 398-mL] can chicken broth concentrate
- 3/4 cup [190 mL] water
- 2 tablespoons [30 mL] Japanese soy sauce
- 1/2 teaspoon [2.5 mL] grated lime rind
- 1/2 teaspoon [2.5 mL] Tabasco sauce
- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] freshly grated ginger
- 1 1/2 cups [375 mL] long-grain rice
- 1 tablespoon [15 mL] curry powder
- 1/4 cup [60 mL] raisins
- 1 [8-ounce / 227-mL] can crushed pineapple
- 1/2 cup [125 mL] finely chopped green onion
- 1/3 cup [80 mL] finely chopped sweet red pepper, membranes removed and seeded
- 1/3 cup [80 mL] roasted slivered almonds
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- Into a bowl, mix together chicken broth concentrate, water, soy sauce, grated lime rind and Tabasco sauce; reserve.
- Over medium heat, melt butter into a large casserole; stir-fry grated ginger for 1 minute, en remuant.
- Mix in rice and curry powder.
- Stir-fry for approximately 3 minutes, until rice is lightly browned.
- Mix in raisins and reserved chicken broth mixture.
- Bring to a boil, then lower heat to low.
- Cover casserole and leave mixture to simmer for approximately 20 minutes, until rice is just 'al dente'.
- Stir in crushed pineapple with juices, finely chopped green onion and sweet red pepper, and roasted slivered almonds.
- Leave to rest for 5 minutes, before serving.
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