| Yield: | 6 servings |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons peanut oil
- 3 medium shallots, chopped
- 2 cups jasmine rice
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 whole cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 3 1/2 cups chicken broth
- 3 whole kaffir lime leaves
- 4 tablespoons currants
Instructions
- Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 359 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 4 mg |
| Sodium | 567 mg |
| Serving Size | 1 of 6 servings |
| Calories | 359 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 4 mg |
| Sodium | 567 mg |
Reviews
I’ve lost contact with Pam and have followed her through her fantastic receipes. This one was wonderful! My husband and I loved it.
Pam if you read this it’s Marilyn, my e-mail is sonofagal@yahoo.com
The rice was wonderful. I served it for a dinner party and everyone went back for thirds and finished it off. Actually, I’m fixing it again tonight for a different group of friends.
James