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Caribbean Madras Rice

Source: Burt Wolf's Table
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Makes 18 (1/2-cup) servings
3 tablespoons vegetable oil
1 cup finely chopped onions
3 cups extra long-grain white rice
5 cups hot chicken stock
1/3 cup raisins
1/2 cup drained crushed pineapple
1/3 cup grated coconut
1 teaspoon salt
Freshly ground black pepper, to taste
Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.

Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.

Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 18 (1/2-cup) servings
Calories: 164
Sodium: 179mg
Fiber: 1g
Carbohydrates, Total: 29g
Protein: 4g
% Cal. from Fat: 16%
Fat. Total: 3g
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