Casimir Rice

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Casimir Rice

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Adjust Servings:
250 g basmati rice long grain rice
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
2 tbsp currants
  • Serves 4
  • Medium


  • Rice

  • Sauce

  • Garniture



Casimir might not seem like a typical Swiss dish – it includes pineapple, banana and peppers… all uncommon ingredients in the Swiss pantry… but this dish is indeed a specality in Switzerland! It was invented by The Mövenpick brand, in an attempt to “liven up boring old rice,” and was a huge success from the start. And since 1952, Casimir rice has been on many restaurant menus. It is a lightly curried rice, made mild so even children will like it. It is often topped with chicken or pork, and always includes fruits like pineapple and cherries to the sauce.



  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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