Cold Curried Rice

        May be made 1 day in advance.

        2 cups rice
        4 cups chicken stock or broth
        1-inch piece of fresh ginger
        1 teaspoon curry powder
        1/2 teaspoon turmeric
        Salt, freshly ground black pepper
        1/4 cup olive oil
        Juice of 2 small lemons
        1/2 cup white raisins
        1/2 cup black raisins or currants
        1 cup chopped green pepper
        Mayonnaise, sour cream
        Sliced toasted almonds
        1/2 cup minced parsley

        Cook rice in stock with ginger, curry powder, turmeric, and salt and pepper to taste according to directions on the package. Toss with olive oil and let stand overnight if possible. The morning you plan to serve, toss the rice with raisins, currants, green pepper, and enough mayonnaise and sour cream so rice is rich and moist but not swimming in it. Taste for seasoning, and add pepper and lemon if necessary. Sprinkle a good handful of almonds and parsley on top. Serves 8 generously.

Click here for the Recipe Archive.

Insatiable, The Book, Bby Gael Greene

Patina Restaurant Group

Providing a continuous lifeline to homebound elderly New Yorkers







ADVERTISE HERE