What I failed to mention in my previous post is that I have a goal. I've been thinking I've been getting rust in my cooking skills. So I'm cooking with a different specific ingredient each week, just to get more familiar with it. So this week's ingredient is curry paste, which is where the whole chicken satay thing came from.
Today I decided to play with rice. This was a pretty basic recipe, based on a pretty basic pilaf. I started with a cup of rice, browned in a wee bit of oil, just enough to coat (maybe a teaspoon or so). I added 2 cups of chicken broth, 1/3 cup of dark raisins, 1/3 cup of golden raisins, and a Tablespoon of curry paste (no wussy mild rice for me). The nice thing about using chicken broth is that commercial broths (including the low sodium variety) have plenty of salt to go around, so you don't need to worry about salting otherwise. I brought it to a boil, gave it a quick stir just for good measure, covered it, and dropped the heat to low. I gave it 20 minutes on low, turned off the heat, let it rest another 10 minutes (without uncovering), and stirred in 1/4 cup of toasted almond slices. So tasty!