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Riz Casimir

Rice with curry cream and fruit

Riz Casimir was invented in 1952 for the Swiss hotel chain Mövenpick and quickly became a nationwide favourite, the exotic dish of Swiss canteens, ski restaurants and family kitchens: a ring of rice filled with sliced meat in a mild curry cream sauce, topped with pineapple, banana, a cherry and sometimes toasted almonds. It is usually made with veal; this version uses mushrooms. It is sweet, mild and loved by children. A common mistake is cooking the fruit in the sauce, which turns it mushy; warm it separately and add on top. Chef's tip: fry the curry powder in butter for a minute before adding the cream, which brings out its flavour.

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