Curried Rice
Curried rice cooks in one pan in about 20 minutes, which makes it an easy side for a weeknight. The curry powder is toasted briefly in buttered onion before any liquid goes in, so its flavor spreads through the grains. Raisins add small pockets of sweetness against the savory bouillon, and the choice of vegetarian or chicken cubes lets you match it to whatever is on the table.
Instructions
Set a large saucepan or frying pan with a tight lid over medium heat. Having a lid matters, because the rice cooks in the pan later.
Melt the butter in the pan, then add the chopped onion. Cook it for a couple of minutes, until it just begins to brown at the edges.
Stir in the curry powder and keep stirring for about a minute, so the spice warms through in the butter.
Add the bouillon cubes, raisins, rice and water, and stir to combine.
Cover the pan and simmer until the rice has absorbed all the water, which takes about 15 minutes.
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