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    You are in: Home / Recipes / Lemon Curry Rice Recipe
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    Lemon Curry Rice

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on October 27, 2003

      Loved the rice with the exception of the crystallized ginger. Didn't care for the sweetness of it. I'll make it again but with fresh grated ginger or no ginger at all. Otherwise, the balance of spices and textures was wonderful! Thanks, Geema.

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    • on June 01, 2003

      Absolutely delicious! The curry and the lemon give the rice an amazing flavor. I left out the ginger since I was eating with ginger-haters (sad, misinformed people), and it was still delicious! Next time I'm going to add some raisins or craisins, make it a little fruity as well as nutty.

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    • on March 05, 2011

      This is some good stuff. The only thing different that I did was that I doubled the curry (I love me some curry). Excellent dish!!

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    • on February 14, 2010

      This rice has such a lovely fragrance and tastes really good too. I did not use the ginger (not a fan). I added the curry, garlic salt & pepper along with the rice instead of waiting until later. (It made no sense to add it later.) Turned out very tasty and I'll definitely be making this again.

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    • on August 05, 2008

      this recipe was great! i took jpknight22's advice and sirred in the lemon peel, pepper and curry befor it was done cooking, it worked nicely, but because i kept uncovering it to stirr it took a little longer to cook. not a major problem though. :) i also used cashews instead of almonds and I stir-fried one package of chicken breasts on the side with a tablespoon of lemon juice and about 2 teaspoons of curry powder to go with it. thanks for the awesome recipe!

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    • on May 27, 2008

      First and foremost, thanks to Geema for sharing a great combination of flavors with this recipe. We eat rice almost every single night, and at times we run out of ideas on what to do next. This paired perfectly with the jerk chicken we had last night. I'd be rating it higher, but I felt like the recipe suffers from technical failure. Any time you attempt to stir rice AFTER it is done cooking, especially to the extent of stirring in spices, powders etc. to form a homogeneous mixture without adding any liquid, you risk destroying the rice. I rinsed my rice prior to cooking and gently folded the spices into the rice per the recipe, and without much effort the rice was destroyed (even using a rice paddle). I'm not sure if there's a reason for withholding the curry powder, garlic salt, etc., until the rice is done cooking, but I'd suggest mixing this in at the same time the rice is added. Stirring once more while the rice is mid-way through cooking will likely keep everything blended well. Great recipe, just a heads up so you don't end up with a pile of broken rice.

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    • on February 06, 2008

      Loved it! Made as directed, except I forgot the pepper and left out the almonds. In my opinion, the crystalized ginger makes it! I will make this again and again.

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    • on March 31, 2007

      Outstanding. Thanks for a great recipe! I'll definitely make this again. I didn't even have pepper (of all things) almonds or any ginger, and it was still really yummy.

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    • on March 07, 2007

      Delicious!! I just made it for lunch today, my boy-friend and I love it. I used vegetable broth instead of chicken broth and I added some asparagus and veggies meat ball with it. Thanks for the great recipe, Geema! We love it!!

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    • on September 23, 2006

      Made this for PAC 2006. Delicious! Added more lemon zest and lemon juice... as I adore the stuff! Thanks Geema! Glad I "adopted" you!!

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    • on February 28, 2006

      I'm so glad I found this recipe. It went wonderfully with a Caribbean dinner I made during the RSC contest #8. I freeze my lemon zest in ice cube trays in whole Tablespoon portions, and I just threw one of those babies in there and it was not too much! The brightness of the fresh lemon flavor really makes this rice dish amazing, and as Mirj said, next time some raisins will likely make an appearence in this dish, which will be served many times at my house! Thanks Geema!

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    • on July 27, 2003

      Full of flavour and so presentable! I added a tsp. of grated orange zest and omitted the crystallised ginger and garlic salt since I didn't have those on hand. Also, I substituted the chicken broth with Maggi Vegetable Broth With Onions. I used 2 3/4 cups of broth since I had increased the quantity of rice as well to 1 1/4 cups. Since nobody wanted the sliced almonds, I had to leave that out as well. I garnished this rice dish with 6 spring onions(both white and greens, chopped) and it looked very impressive and presentable! Everyone loved this dish and it made our lunch wonderful! Thanks for the recipe!!!

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    Nutritional Facts for Lemon Curry Rice

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.6
     
    Calories from Fat 141
    47%
    Total Fat 15.6 g
    24%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 251.4 mg
    10%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 1.8 g
    7%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    crystallized ginger

    Detailed Nutrition Values About Nutrition Info
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