Best 10 Curried Rice With Raisins Recipes

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

EASY CURRIED RICE WITH RAISINS, DR. ESSELSTYN RECIPE

Steps:

• 1. Put rice, broth, orange juice, zest, curry powder, cumin, bell pepper, and onion in a rice cooker or covered pot and cook about 40 minutes, until rice is done. Add raisins when rice is just cooked. Stir and let stand a few minutes so raisins plump up. Add parsley or cilantro. Serve topped with chopped peach or mango, or eat as is with steamed broccoli or greens. If mango or peaches are not in season or available use mango chutney.

CURRIED RICE

Steps:

• In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

RICE PILAF WITH RAISINS AND VEGGIES

Steps:

• Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
• Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
• Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
• Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
• Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

CURRIED RICE PILAF

Steps:

• In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned., In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS

Steps:

• In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
• Add curry powder and rice and cook,stirring, for 1 minute.
• Add chicken broth and salt.
• Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
• Reduce heat to as low as possible.
• Cook,covered,about 10-15 minutes more.
• Remove from heat.
• Let stand 5 minutes.
• Stir in raisins, apricots and almonds and serve.

CURRIED RICE WITH RAISINS

Steps:

• Cook rice in 2 cups of water. Basmati rice is hard to ruin. It cooks fast and is exactly 2 to one ratio water to rice. 1 cup uncooked Basmati will take 10 to 20 minutes to cook.
• While rice is cooking melt butter in skillet.
• Chop onion and saute in butter until translucent.
• Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
• If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top. If not, transfer rice and curry mix to a larger bowl.
• Mix well and enjoy.

CURRIED WILD RICE SALAD WITH RAISINS AND PECANS

Steps:

• Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
• Add remaining salad ingredients to bowl and stir to combine.
• To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
• Pour vinaigrette over salad and toss to combine.
• Serve or chill until ready to serve.

APPLE AND RAISIN CHICKEN CURRY

Steps:

• Combine the spices and mix well together.
• Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
• Add the spices. Cook for 5 minutes, stirring to prevent sticking.
• Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
• Blend the yogurt and tomato paste together and add to the chicken mixture.
• Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
• Add the apples and raisins and simmer for an additional 10 to 20 minutes.
• Serve over hot cooked rice. Garnish with chopped cilantro if desired.

CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS

Steps:

• In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm.
• In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts.