Curry Rice

Deantini's Note:

This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.

• Total Time: 27 mins
• Prep Time: 2 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons onions, finely choped
• 1 -2 teaspoon curry
• 1 teaspoon oil
• 1 cup parboiled rice
• 2 cups chicken broth
• 1/2 teaspoon salt

Directions:

1. Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute.
2. Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times.
3. remove from heat and let sit of 5-10 minute.

Reviews

[Karen67]

I really loved this recipe. I used dried shallots instead of onions and arborio rice which gave this a risotto texture. Will definitely be making it again. Yum!

[breezermom]

I halved the recipe and used 1 tsp of curry powder, and found that mix perfect. I did cook mine a bit longer, because I don't like any "crunch" in my rice. I think this would be wonderful with a few golden raisins tossed in as well....delicious side tonight! Thanks for sharing!

[Carm50]

This was an easy and tasty way to make rice. I had it with eggplant curry for a vegetarian meal so used vegetable broth. I only used 1 tsp of curry and think I'll use the full 2 teaspoons and more onion next time. Thank you for posting, I will definitely make it again.