Curried fruit on rice

Yield: 4 Servings

Measure Ingredient
1 cup Chicken Broth
1 cup White Wine
1 cup Raisins
1 cup Pine Nuts
1½ tablespoon Curry Powder
1 tablespoon Cornstarch
1 pinch Salt
¼ cup Chicken Broth
¼ cup White Wine
4 cups Hot Cooked Rice
2 \N Banana; sliced
2 \N Fresh Peaches; sliced
4 slices Pineapple
½ cup Coconut; grated


Combine 1 cup each chicken broth and wine in saucepan, bring to a boil. Add raisins and nuts; reduce heat and simmer 5 minutes. Mix curry powder with cornstarch, salt, and remaining broth and wine. Stir into simmering sauce.

Cook, stirring constantly, until sauce thickens and clears. Adjust seasoning if necessary.

To serve, arrange fruit on top of hot rice. Pour hot curry sauce over the top. Sprinkle with coconut and serve.

Serves 4 to 6

NOTES : An unusual dish for a summer luncheon. Hot curry sauce is poured over sliced fruit and hot rice. Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998

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