Curry Rice with Raisins
Dress up a rice bowl by adding Brick Lane Takeaway and a handful of raisins. This side dish is popular with any picky eaters in your group, including little ones. The sweetness of the raisins is a natural flavour combination with the warm, nutty flavour of the spices.
This recipe is flexible depending on who you are feeding, and what else you will serve. It’s really delicious as a relatively plain option, adding only the spice, honey and raisins, and serving warm with a bit of melted butter.
Or saute some onions first and cook the rice in a broth for a more savoury option.
- 2 Tbsp Butter, unsalted (*Optional)
- 1/4 Cup onion, chopped (*Optional)
- 1 tsp Honey (*Optional)
- 1 Cup Rice, Basmati or other long-grain well rinsed
- 1/4 Cup Raisins
- 2 Cups chicken broth, veggie or beef broth (or water, if doing the plain version)
- 1 tsp Brick Lane Takeaway
- ½ tsp Salt
DIRECTIONS – SAVOURY OPTION
- Start by sautéing the onions in butter in a medium-sized pot on medium-high heat. Add Brick Lane Takeaway and stir.
- Add the raisins, honey, salt and rice and mix.
- Add broth and bring it to a boil, then reduce the heat to a simmer and cover the pot. Let cook for 15 – 20 minutes until all the liquid is absorbed.
- Serve warm or room temperature.
To make a more basic version, omit sautéing the onions, and replace the broth with water.
(Depending on taste preference, you may want to add a bit more salt when serving.)