jamaican me crazy rice (sallye)

Name: JAMAICAN ME CRAZY RICE (SALLYE)
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1-1/2 cup(s) basmati rice; 2 cup(s) chopped celery; 1 small chopped onion; 2 clove(s) garlic, chopped; 1 tablespoon(s) olive oil; 4 cup(s) water; 1/2 cup(s) golden raisins (regular are ok, too); 2 - chicken bouillon cubes; 1 tablespoon(s) brown sugar; 1 teaspoon(s) curry powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) cinnamon; 1/4 teaspoon(s) pepper; 1/2 cup(s) chopped pecans; 1/2 cup(s) diced apple

(1 RATING)

56 Pinches 1 Photo

sallye bates

Austin, TX

Updated on Oct 14, 2012

Good served with almost any kind of seafood. Try my Pecan Crusted Trout recipe which appears in the recipes section.

Rate

prep time 10 Min

cook time 35 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1-1/2 cup basmati rice
2 cups chopped celery
1 small chopped onion
2 cloves garlic, chopped
1 tablespoon olive oil
4 cups water
1/2 cup golden raisins (regular are ok, too)
2 - chicken bouillon cubes
1 tablespoon brown sugar
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/2 cup chopped pecans
1/2 cup diced apple

How To Make jamaican me crazy rice (sallye)

Step 1

Saute the celery, onion and garlic in olive oil in heavy skillet on medium heat until tender. Add water, raisins, bouillon cubes, brown sugar, curry powder, salt, pepper and cinnamon to water and mix well. Bring to a boil, stirring occasionally. Stir in the rice and reduce heat

Step 2

Cover and simmer for 20-25 minutes until liquid is absorbed and rice is tender. Remove from heat; let stand for 10 minutes Stir in the pecans and apples and fluff up
Step 3

May be garnished with additional pecans and raisins.
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