Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons 37ml Butter

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 1/4 teaspoon 1 1/3ml Minced garlic

  4. 1 cup 160g / 5.6oz Rice

  5. 1 tablespoon 15ml Curry powder - to taste

  6. 1 1/2 cups 355ml Broth - (or water)

  7. 2 sections Parsley

  8. 1 Bay leaf

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F. Obtain casserole or heavy ovenproof saucepan with a close-fitting lid. Over a burner on moderate heat, melt half the butter in the casserole and cook the onion and garlic, stirring constantly, until the onion is translucent.

  2. Add the rice and stir until well-coated with butter. Add the curry powder and stir until well-blended. Add the broth and stir to make sure there are no lumps. Add the parsley and bay leaf on top.

  3. Cover and bake in the oven for 17 minutes (Franey says exactly 17 minutes, but basically "cook until done.") Discard parsley and bay leaf, and stir in remaining butter.


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