Back in the day when I was growing up, my mother’s curried rice with raisins seemed pretty fancy. Probably not today, but it’s still delicious and the aroma in the kitchen back lots of memories. We ate it with lamb, beef or chicken. We used beef broth when the rice was paired with meat and chicken broth when paired with chicken. Nowadays, of course, many would prefer to use vegetable broth which makes it a nice vegetarian dish.
Also back in the day there weren’t too many types of rice on the grocery store shelves. Today, well you know – endless – brown, jasmine, basmati, short grain, medium grain, long grain, etc. The recipe below uses long grain rice where the water to rice ratio is 2:1. If you choose another type of rice, be sure to check the package for directions.
This curried rice is super easy to make and is a nice change from plain rice, especially with the plump sweet raisins. You can also add some roasted cashews just before serving if you like. And for those of you who like more intense flavours, feel free to substitute cilantro for the parsley and add a pinch of turmeric.