Curried Rice
Simple recipe made up. We wanted a very mild flavor for the kids. Amp it up if you like, spices won’t change the CHO.
Ingredients
- 2 TBSP butter 0 CHO
- ½ cup (60 gr) diced red onion 5 CHO
- 1 tsp. curry powder 0 CHO
- 1 tsp. Garam Masala 0 CHO
- 1 tsp ground turmeric 0 CHO
- 1 tsp. salt 0 CHO
- 2 cups chicken stock 0 CHO
- 1 cup (180 gr) Basmati rice 140 CHO
TOTAL CHO. 145 CHO
- TOTAL WEIGHT 669 GRAMS
- 145 CHO DIVIDED BY 669 GRAMS = .216 CHO/GRAM
- 1 TBSP= 10 gr (.216 CHO x 10 GRAMS) 2.16 CHO/TBSP
- ¼ CUP = 4 TBSP (2.16 x 4) 8.64 CHO/1/4 CUP
- ¼ cup = 40 grams
Instructions
- Melt butter in small pot and add onion. Sauté gently for 5 minutes over low to medium heat. Do not brown onion.
- Cover rice with water and swish around with your hands, strain in fine sieve and repeat until water is clear. This removes the starch from the rice.
Add rice to onion and butter, stir. Then add spices - curry, Garam Masala, turmeric and salt. Stir to blend the rice and spices. Next add chicken stock and gently stir to incorporate. This will be the last time you stir the rice until done. Cover and bring to a gentle boil. Turn down heat, low to medium, depending on your range and simmer for about 20 minutes. Let rest 5 minutes and serve. Garnish with chives or a little parsley if desired.
