Curried Rice With Kaffir Lime Leaves

Cooking Instructions

Heat the butter in a medium saucepan over moderate heat. Add the onion and saute until slightly wilted. Add the rice, curry powder, turmeric, and salt. Toss for 2 to 3 minutes to evenly coat the rice, then add the boiling water and coconut milk. Bring to a boil. Using a wooden spoon or chopsticks, stir the rice a few times. Add the kaffir lime leaves. Cover and simmer over very low heat until liquid has evaporated and rice is tender, about 20 minutes. Turn off the heat. Stir in the peas and fluff the rice with a fork. (If rice seems dry, add 2 to 3 tablespoons boiling water and fluff again.) Let sit 5 minutes before serving.

Wine Pairing(s)

Louis Jadot Puligny-Montrachet 'Monopole Clos De La Garenne'

Fetzer 'Valley Oaks' Sauvignon Blanc

Pedroncelli 'Vintage Selection' Chardonnay

Spellbound Chardonnay

Trimbach Gewurztraminer

Wyatt Chardonnay

Arthur Barolet 'Tastevinage' Saint Veran

Grant Burge 'Barossa Vines' Chardonnay

Newton Chardonnay

Dog House 'Charlie's Chard' Chardonnay