Curried rice is an old-fashioned American side dish.  I most recently made it to accompany Mishkaki-Style Steak with Kachumber – Sous-Vide .  It was tasty and mild.  The next time I may increase the amount of curry powder.

We usually cook rice in a rice cooker which has a measuring cup which is about ¾ of a standard cup, 200 ml, or 150 g. of Thai jasmine rice.  We usually make the minimum quantity (2 measuring cup fulls) which makes 4 servings.

2 Tbs. butter

¼ cup chopped onion

1 large clove garlic, chopped

1 tsp. curry powder

2 rice cooker measuring cups (1.5 standard cups, 400 ml., 300 g.) Thai jasmine or other long grain rice

¼ tsp. salt

¼ cup raisins, chopped

Water per rice cooker instructions

In a large skillet, melt the butter over medium heat.  Add the onions and cook until translucent.  Add the garlic, and cook until fragrant, about a minute.  Add the curry powder and cook until fragrant, about a minute.  Add the rice and mix with the onion and curry powder mixture.  Add the salt and mix. 

Spoon the rice into the rice cooker and add water per the rice cooker instructions.  Turn on the rice cooker.  When done, fluff the rice and serve.