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 various curry spices has been common in Switzerland since the spices were imported into Europe. This Swiss curry is cooked with veal, but you can also cook it with chicken or pork.
The sauce is a mix between cream and curry, but the special thing about this recipe is the addition of fruit, such as cherries and pineapple, to the sauce.
- Prepare the rice according to the swelling method: Boil the rice with one and a half times as much water and a little salt. Reduce the heat and let the rice simmer with the lid on the pan until the water is absorbed and the rice is cooked (about 10 minutes).
- Season the meat with salt and pepper and fry in batches in the hot clarified butter in a large frying pan. Remove and keep warm.
- In the same frying pan, fry the chopped onion in a little clarified butter. Sprinkle over the flour and curry and mix. Deglaze with the stock and cream. Cover and simmer over low heat until rice is cooked.
- Blanch the bell pepper strips in hot water for a minute.
- Add the seared meat, pepper strips and fruit pieces to the sauce and mix gently. Season with salt and pepper if necessary.
- Arrange the rice like a ring on a plate. Place the Casimir mixture in the center and sprinkle with the currants.