Curried fruit on rice
4 Servings
Ingredients
| Quantity | 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 | Banana; sliced | |
| 2 | Fresh Peaches; sliced | |
| 4 | slices | Pineapple |
| ½ | cup | Coconut; grated |
Directions
SUGGESTED FRUITS
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