Ingredients
- 3 cups cooked Texmati® White Rice
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 4 medium carrots, shredded
- 3 (14.5 oz) chicken broth, divided
- 1 cup whipping cream
Preparation
- Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; sauté 7 to 9 minutes, stirring frequently.
- Carefully spoon mixture into blender or food processor. Add one can broth to vegetables; blend but don't puree.
- Return mixture to stockpot; add two remaining cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.
Preparation Time: 15 minutes
Yield: 8 person(s)
Cooking Time: 15 minutes
