Preparation

• 1 Heat oil in heavy-bottomed saucepan over moderate heat. Add onions and garlic and stir until fragrant, about 2 minutes. Add curry powder and turmeric and stir until fragrant, another 20 seconds.2 Add chicken stock and brown rice and bring to a boil. (If using a rice cooker, transfer onion mixture, rice and water to the cooker at this point and cook according to manufacturer’s instructions.)3 Bring rice to a boil, and then stir in sweet potatoes, golden raisins, cardamom and salt. Reduce heat to simmer and cook until rice is done, a total of about 35 to 40 minutes. Stir in dried chilies and cilantro and serve immediately.
• Source:
• California Rice Commission - calrice.org