Cinnamon Curry Rice
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice wine or sake
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 sticks cinnamon
- 3 3/4 cups water
- 2 cups long-grain rice
- 2 1/2 teaspoons safflower or corn oil
- 1 1/2 cups thinly sliced leeks
- 1 1/2 tablespoons minced garlic
- 2 tablespoons good-quality curry powder
- 3 to 4 carrots, peeled and cut into 1/4-inch dice (about 1 1/2 cups)
- 3 to 4 turnips, peeled and cut into 1/4-inch dice (about 1/12 cups)
- 3 1/2 tablespoons rice wine or sake
- 1/2 cup water
- 1 1/2 cups cooked peas (if using frozen, thaw to room temperature)
In a small bowl, mix sauce ingredients together.
Put the cinnamon sticks and the water in a pot and bring to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room temperature before stir-frying.)
Heat a wok or large skillet. Add the oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.
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