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Slightly sweet, with a subtle warmth from the curry powder, this is not curried rice. This is one of my few excursions into recipe creation from scratch (I usually adapt) that actually turned out great.
Combine chicken broth, curry powder, nutmeg, and honey, stirring until honey is completely dissolved.
In a small saucepan, over low heat, brown the rice in the butter until it is deeply browned but not burnt, stirring continuously.
Stir broth again to combine well and add to rice. Bring to a boil, cover, and cook over very low heat for 20 minutes.
Remove from heat, uncover, quickly stir in pecans, recover, and allow to sit for 10 more minutes, off the heat, before serving.
This recipe was provided by L Foringer from Los Angeles.