Casimir Rice

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Casimir Rice

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Ingredients

Adjust Servings:
Rice
250 g basmati rice long grain rice
Salt
Sauce
400 g veal strips
2 tbsp clarified butter
1 chopped onion
2 tbsp Flour
2 tbsp curry powder
300 ml bouillon
100 ml Cream
200 g Red Peppers
250 g pineapple fresh, cut into pieces
2 small bananas
Salt & pepper
Garniture
2 tbsp currants
  • Serves 4
  • Medium

Ingredients

  • Rice

  • Sauce

  • Garniture

Directions

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While Casimir rice may seem like an exotic dish, it is indeed Swiss-made. The Mövenpick brand, which invented it, was a huge success from the start. And since 1952, Casimir rice has been on many restaurant menus.

It is a Swiss version of curry rice and is very popular. The use of different curry spices has been common in Switzerland ever since spices began to be imported into Europe. This Swiss curry is cooked with veal but you can cook it with chicken or pork too.

The sauce is a mix between cream and curry, but the particularity of this recipe is the addition of add fruits, such as cherries and pineapple, to the sauce.

Preparation:

  1. Prepare the rice using the swelling method: Boil the rice with one and a half times the amount of water and a little salt. Reduce the heat and let the rice simmer with the lid on until the water has been absorbed and the rice is cooked through (approx. 10 minutes).
  2. Season the meat with salt and pepper and fry in batches in the hot clarified butter in a large frying pan. Take out and keep warm.
  3. In the same frying pan, sauté the chopped onion in a little clarified butter. Sprinkle the flour and curry on top and mix. Deglaze with the bouillon and cream. Cover and simmer over a low heat until the rice is cooked through.
  4. Blanch the pepper strips in hot water for one minute.
  5. Add the seared meat, the pepper strips, and the fruit pieces to the sauce and mix carefully. If necessary, season with salt and pepper.
  6. Arrange the rice on a plate as a ring. Place the Casimir mixture in the middle and sprinkle with the currants.

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Macaroni du Chalet (or Älpermargronen)
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La Cuchaule
previous
Macaroni du Chalet (or Älpermargronen)
next
La Cuchaule