Curry Rice with Carrots
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I really like long-grain rice, especially basmati for its intense aroma, which is why I cook it often. But I don't dislike short-grain rice either, it's more meaty, slightly sweet. It's just harder to cook. Because it has more starch it's stickier, softens faster and if I'm not careful it quickly "blooms". However, I have a cooking formula for this rice that gives wonderful results every time (other flavors can be used instead of curry). Actually the basic method belongs to my mother and Aunt Valera, their rice was never sticky, even though many times they didn't have access to the highest quality rice. In the recipe you'll find their technique detailed. I just fancied up the rice with aromatic carrots and added some more modern spices.
Ingredients
250 g short-grain rice
2 carrots (larger and thicker)
1 teaspoon curry powder (Madras for example)
1 teaspoon finely grated ginger
4 tablespoons oil
4 sprigs of parsley
salt
Servings: 3-4
How to prepare curry rice with carrots
- Wash the rice well in several changes of water. Don't drain the last water, let the rice soak until you use it.
- Peel and cut the carrots into matchsticks (julienne), not too thin.
- Boil in a pot with plenty of water (keep in mind that you'll also boil the rice in it, so add more than necessary just for the carrots) and salt. Boil the carrots until completely cooked.
- Remove the carrots from the water with a slotted spoon and place in a bowl. While they sit, the water on them will evaporate and they won't splatter when you add them to the pan with oil.
- In the water where the carrots boiled, add the rice. Boil the rice following the time indicated on the package. I do it this way: at the beginning (about 2 minutes) I leave it on higher heat, so the water bubbles over it; then I lower the heat so the water no longer bubbles and let it cook slowly; towards the end of the cooking time I taste it and when I feel that just a bit in the center is still firm, I turn off the heat and let it sit for a few minutes until completely done. I find that this short-grain rice boils best this way, it doesn't get mushy or "bloom".
- In a wider pan (about 25 cm) add 2 tablespoons of oil and the finely grated ginger. Sauté briefly, just until it smells pleasant. Add the carrots and sauté, stirring to coat with the aromatic oil, just until they heat up, they don't need to brown (about 2 minutes). Sprinkle with a little salt.
- Remove the carrots with a spatula onto a plate and sprinkle with some of the chopped parsley.
- To the fat remaining in the pan, add the remaining 2 tablespoons of oil. Add the curry powder and stir until it dissolves in the oil.
- Put the well-drained rice in the pan. Sprinkle salt over it and the rest of the parsley. Mix gently (more with folding motions, using a wide wooden spoon) so that the rice is coated with the aromatic oil. When you see it has a uniform color, leave it on heat for another 1 minute.
- Transfer the rice to a platter. Place the carrots on top. It's good immediately, but it's also okay at room temperature (can easily be taken to-go).
Ingrediente
Curry
Morcovii sotati cu ghimbir
Orezul sotat cu curry
Curry Rice with Carrots
