Madeleine Kamman

Turkey Rice

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is called turkey rice because our whole family liked it to accompany the Thanksgiving turkey. It also goes well with duck and chickens of all sizes.

Ingredients

  • ⅓ cup dried currants
  • 3 tablespoons fino sherry
  • ¼ cup

Method

Macerate the currants overnight in the sherry. Heat the oil in a small skillet and cook the curry powder 3 to 4 minutes over low heat. Turn the heat off and let cool, then cover and let steep overnight in the refrigerator to infuse the oil with the curry taste.

Blend the cooked rice, the currants with any remaining sherry, and the curry oil in a baking dish. Reheat slowly in a preheated