Curried Rice Recipes

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VEGETABLE CURRIED RICE



Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Steps:

  • In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED RICE



Curried Rice image

This is Divine! My mom made this for us growing up and it's a wonderful "fancy" rice dish that's definitely up to company standards and doesn't take up stove top room. One of my favorite recipes! You can also make it the "stove-top" way by sauteeing the onions until soft, toasting the spices and rice for a bit with the onions and then bringing everything to a boil with the chicken broth and simmering for 15 minutes.

Provided by lolablitz

Categories     White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 onion
1/4-1/2 cup butter
1 1/2 cups rice
1/2 teaspoon allspice
1/2 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 1/2 cups chicken broth

Steps:

  • Saute onion in butter until softened.
  • While onions are sauteeing, bring chicken broth to boil in another pot.
  • Add rice and spices to onion and brown slightly.
  • Add boiling chicken broth.
  • Pour into 9x13 glass dish and cover with plastic wrap.
  • Microwave for 20 minutes at 80% power.

Nutrition Facts : Calories 275.5, Fat 8.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 698.4, Carbohydrate 41.4, Fiber 1.2, Sugar 1.2, Protein 6.5

CURRIED RICE PILAF



Curried Rice Pilaf image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

EASY CURRY RICE



Easy Curry Rice image

Simple and nice rice dish.

Provided by nickval2010

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 3

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder

Steps:

  • Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g

CURRIED RICE



Curried Rice image

An easy Curried Rice recipe

Categories     Rice     Side     Steam     Vegetarian     Curry     Spring     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons curry powder
2 cups long-grain white rice
3 1/4 cups water
2 teaspoons salt

Steps:

  • Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
  • Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
  • Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

SIMPLE CURRIED RICE



Simple Curried Rice image

Make and share this Simple Curried Rice recipe from Food.com.

Provided by BeccaB3c

Categories     Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups uncooked instant rice
3 cups water
1/2 teaspoon salt
1 tablespoon instant minced onion or 3 tablespoons minced onions
2 teaspoons instant chicken bouillon or 2 chicken bouillon cubes
1 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon instant minced garlic or 1 garlic clove, minced

Steps:

  • Cook rice as directed on package and stir in remaining ingredients with the water.
  • Cook until liquid is absorbed and rice is tender.

CURRIED RICE



Curried Rice image

I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

Provided by Sam Sifton

Categories     grains and rice, side dish

Time 30m

Yield 2 to 4 servings, plus additional curry paste

Number Of Ingredients 14

1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered

Steps:

  • Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
  • Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
  • Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

CURRIED CHICKEN WITH RICE



Curried Chicken with Rice image

This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired.

Provided by Velva Knapp

Categories     World Cuisine Recipes     Asian     Indian

Yield 4

Number Of Ingredients 8

2 ½ pounds cut up chicken pieces
3 tablespoons olive oil
3 tablespoons curry powder
1 (12 ounce) jar chutney
1 red bell pepper, thinly sliced
1 lime, cut into wedges
⅛ cup chopped green onion for topping
¼ cup chopped peanuts

Steps:

  • Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.

Nutrition Facts : Calories 912.9 calories, Carbohydrate 41.7 g, Cholesterol 212.8 mg, Fat 58.6 g, Fiber 5.3 g, Protein 57.1 g, SaturatedFat 14.4 g, Sodium 220.2 mg, Sugar 31.4 g

CURRIED RICE



Curried Rice image

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 7

1-1/2 cups uncooked long grain rice
1 medium onion, chopped
3 tablespoons butter
3 cups chicken broth
3/4 teaspoon each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
1/2 teaspoon curry powder

Steps:

  • In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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Top Asked Questions

What's the best way to make curried rice?
Heat oil in a 3-4 quart heavy saucepan, cook garlic and onions over med-low heat until softened. Add curry powder and rice and cook, stirring often, about 1 min. Add water and salt and bring to a boil, uncovered, without stirring, until the surface of the rice is covered with steam holes and the grains on top appear dry (about 8 minutes).
How long does it take to cook rice with curry powder?
Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
How to make curried rice with chicken broth?
Ingredients 1-1/2 cups uncooked long grain rice 1 medium onion, chopped 3 tablespoons butter 3 cups chicken broth 3/4 teaspoon each dried basil, marjoram, thyme and sage 1/2 teaspoon salt 1/2 teaspoon curry powder
How to make curry rice with frozen peas?
Instructions. While the rice is cooking - in a large skillet - saute the chopped white onion and green bell pepper in one tablespoon water until the onion is translucent. About 10 to 15 minutes. Stir in the curry powder, salt and pepper. Stir on low for 5 minutes. Add the cooked rice and frozen peas to the skillet mixture and heat through.

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