- Rinse rice under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in rice and curry. Cook, covered, over low heat, until water is absorbed and rice is tender, 30-35 minutes. Do not remove lid or stir while rice is cooking. Let stand, covered, for 5 minutes. Top with the sliced jalapeños.
- 2 cups water
- 1 cup Zursun Himalayan red rice
- 1 tsp. curry powder
- 1 tbsp. thin-sliced and seeded jalapeno