Cinnamon Curry Rice

Name: Cinnamon Curry Rice
Ingredients: 1 1/2 tablespoons soy sauce; 1 tablespoon rice wine or sake; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 sticks cinnamon; 3 3/4 cups water; 2 cups long-grain rice; 2 1/2 teaspoons safflower or corn oil; 1 1/2 cups thinly sliced leeks; 1 1/2 tablespoons minced garlic; 2 tablespoons good-quality curry powder; 3 to 4 carrots, peeled and cut into 1/4-inch dice (about 1 1/2 cups); 3 to 4 turnips, peeled and cut into 1/4-inch dice (about 1/12 cups); 3 1/2 tablespoons rice wine or sake; 1/2 cup water; 1 1/2 cups cooked peas (if using frozen, thaw to room temperature)

16 ingredients

20 steps

Ingredients

1 1/2 tablespoons soy sauce
1 tablespoon rice wine or sake
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sticks cinnamon
3 3/4 cups water
2 cups long-grain rice
2 1/2 teaspoons safflower or corn oil
1 1/2 cups thinly sliced leeks
1 1/2 tablespoons minced garlic
2 tablespoons good-quality curry powder
3 to 4 carrots, peeled and cut into 1/4-inch dice (about 1 1/2 cups)
3 to 4 turnips, peeled and cut into 1/4-inch dice (about 1/12 cups)
3 1/2 tablespoons rice wine or sake
1/2 cup water
1 1/2 cups cooked peas (if using frozen, thaw to room temperature)

Directions

1

In a small bowl, mix sauce ingredients together.
2

Put the cinnamon sticks and the water in a pot and bring to a boil.
3

Cook about 5 minutes over medium heat.
4

Under cold running water, rinse the rice in a saucepan until the water runs clear.
5

Drain and add the rice to the cinnamon water.
6

Bring the water to a boil again, reduce the heat to low, and cover.
7

Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed.
8

Remove from the heat and fluff the cooked grains with a fork.
9

Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely.
10

Discard the cinnamon sticks.
11

(The rice should be cold or at least room temperature before stir-frying.)
12

Heat a wok or large skillet.
13

Add the oil and heat until hot.
14

Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent.
15

Add the curry powder and stir-fry for 10 seconds, until fragrant.
16

Add the carrots, turnips, rice wine, and water, and partially cover.
17

Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula.
18

Add the peas and the sauce.
19

Toss lightly to coat the ingredients and spoon into a serving dish.
20

Serve hot.