Caribbean Madras Rice Recipe |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Wonderful with jerk chicken this rice is very satisfying and ethnic. Ingredients:
3 tablespoons vegetable oil |
1 cup finely chopped onion |
3 cups extra long-grain white rice |
5 cups hot chicken stock |
1/3 cup raisins |
1/2 cup drained crushed pineapple |
1/3 cup grated coconut |
1 teaspoon salt |
fresh ground black pepper, to taste |
Directions:
1. Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
2. Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
3. Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.
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