Prep 2 mins
Cook 25 mins
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.
- 2 tablespoons onions, finely choped
- 1 -2 teaspoon curry
- 1 teaspoon oil
- 1 cup parboiled rice
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 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.
- 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.
- remove from heat and let sit of 5-10 minute.
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!
This was a nice flavorful rice. I made it in my rice cooker and did not parboil the rice but otherwise followed the recipe exactly. I used Botan Calrose rice (from my grocery stores oriental section) and served it with http://www.food.com/recipe/bourbon-chicken-45809 and mixed vegetables. My whole family liked it. I will make this again.
First time making curry rice, LOVED it!! Fast, simple, and delish! :) I just wish I would have put in the full amount of curry, I didn't because I didn't know if it was referring to the powder (which is what I had) and I was afraid of making it too spicy.. Next time I'll definitely add the full amount. This will become a regular part of my menu!