Ingredients for Caribbean Madras Rice
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 cup long grain white rice
- 2 cups hot chicken stock
- 1/2 cup raisins
- 1/2 cup crushed pineapple, drained
- 1/2 cup flaked coconut
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon Madras curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh cilantro
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How to Make Caribbean Madras Rice
- Heat 1 tablespoon of vegetable oil in a medium-sized pot over medium heat.
- Sauté 1 medium onion, chopped, until softened, about 10 minutes.
- Add 1 cup of long-grain rice and stir to coat with the oil for 2 minutes.
- Pour in 2 cups of hot chicken stock, then add 1 teaspoon of Madras curry powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper (optional), 1/4 cup of chopped fresh cilantro, and a pinch of salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed.
- Remove from heat and let the rice rest, covered, for 5-10 minutes.
- Fluff the rice gently with a fork before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
6g
Carbs
9g
