Pecan Rice

Name: Pecan Rice
Ingredients: 1 1/3 cups chicken broth; 1/4 teaspoon curry powder; 1/16 teaspoon ground nutmeg (or more to taste); 2 teaspoons honey; 2 tablespoons butter; 2/3 cup long-grain white rice, raw; 1/4 cup coarsely chopped pecans

Slightly sweet, with a subtle warmth from the curry powder, this is not curried rice. This is one of my few excursions into recipe creation from scratch (I usually adapt) that actually turned out great.

Submitted by: L from Los Angeles, California
Yield: 4 servings

Ingredients

1 1/3 cups chicken broth
1/4 teaspoon curry powder
1/16 teaspoon ground nutmeg (or more to taste)
2 teaspoons honey
2 tablespoons butter
2/3 cup long-grain white rice, raw
1/4 cup coarsely chopped pecans

Preparation Instructions:

Combine chicken broth, curry powder, nutmeg, and honey, stirring until honey is completely dissolved.

In a small saucepan, over low heat, brown the rice in the butter until it is deeply browned but not burnt, stirring continuously.

Stir broth again to combine well and add to rice.
Bring to a boil, cover, and cook over very low heat for 20 minutes.

Remove from heat, uncover, quickly stir in pecans, recover, and allow to sit for 10 more minutes, off the heat, before serving.

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