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Caribbean Madras Rice
- Active Time 15m
- Total Time 40m
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, saute 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 the 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.
nutrition information per serving
164 calories; 3g total fat; 0mg cholesterol; 179mg sodium; 29g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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