Curry Rice Dinner Rolls Recipes

Steps:

• Measure carefully placing all ingredient except butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface. Cover and let rest for 10 minutes.
• Grease large cookie sheet. Divide dough into 10 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with butter. Cover and let rise in warm place for 30 to 40 minutes or until double.
• Heat oven to 375°F bake 15 to 20 minutes or until golden brown. Serve warm.

Steps:

• Bring a large pot of well-salted water to a boil.
• Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.
• Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.
• Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.
• Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.
• Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.

Steps:

• In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

Steps:

• Measure carefully, placing all ingredients except margarine in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface. Cover and let rest 10 minutes.Grease large cookie sheet. Divide dough into 10 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Bake 15 to 20 minutes or until golden brown. Serve warm, or cool on wire rack.1 roll: 160 calories (55 calories from fat) 6g fat (1g saturated) 0mg cholesterol 280mg sodium 24g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteAfter you have shaped the dough into rolls and placed on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.SUCCESS TIPWe found that we had better results when using cold or room-temperature rice instead of hot cooked rice. Cook the brown rice ahead and cool to room temperature or refrigerate. To cool the rice quickly, spread it out on a cookie sheet or large plate before you refrigerate it. This recipe is also a good way to use any leftover rice you might have on hand. Did You KnowBrown rice is the entire grain with only the inedible outer husk removed. This light tan-colored rice has a nutlike flavor and slightly chewy texture. Because it still has the bran, it can become rancid, so plan to keep it on your shelf for about six months. If you don't have brown rice, you can use regular cooked white rice for these rolls.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
• Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
• Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
• To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Steps:

• Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.