I discovered this recipe while I was in Hawaii. Actually I went out to a farmer’s market to look for fresh flowers for my bridal bouquet that I was to make myself. Long story short, we found this woman by the name of Kaiulani who mixes her own spices. She did a demo using her “Kauilani Exotic Curry Spice” and made this exact recipe. We bought a plate and then ended up buying a small container of the spice to take home. She gave me a booklet of her recipes to bring home with me. We have fallen in love with the recipe and I continually order her spices over the telephone and she ships to me in California.
I can’t describe the spice other than it is fantastic and I don’t know anyone who has tried the rice that I make who doesn’t love it. If you are ever in the Honolulu area and are able to hit the Saturday morning farmer’s market, I urge you to look for Kaiulani. Or at least check out her website and try out her spices. I also love her Hawaiian spice and rub.
Here is the recipe:
- 1/3 cup olive oil
- 1 1/2 tbs Kauilani’s exotic curry (hot or medium)
- 1 tbs garlic minced
- 1-2 tbs cilantro leaves and stems, chopped
- 4 cups Jasmine rice cooked the day before
- 2 tbs cranberries
- 1/4 cup green onion stalks sliced small
Heat olive oil in pan on low. When oil is heated, add Kaiulani’s Curry, stirring constantly until the Hawaiian salt in the curry is dissolved. Then add garlic, cilantro stems and cranberries, and cook until garlic is done. Add rice and mix everything together thoroughly until rice is completely yellow. Add green onions and cilantro leaves to the rice and mix again. Taste rice and adjust seasoning. Serve. Quick and so easy!
I personally never measure and just experiment and taste. I use way more of everything and it always tastes amazing.
