Curried Rice Pilaf
In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. --Lee Bremson, Kansas City, Missouri
In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. --Lee Bremson, Kansas City, Missouri
Oh. My. Gosh! This was AWESOME! The only thing about this recipe is that next time I have to make DOUBLE! My whole family loved it! We tripled the curry just because we felt like 1 tsp was a little mild, and next time I might add some garam marsala to heat it up a bit more (we love spicy LOL) but seriously folks...as is this is a fantastic recipe! Easy to make, I sauteed everything BUT the rice, curry, and broth in a pan until it was brown, then added a little broth to get all the yummy bits off the bottom. Then I just dumped the entire contents of the pan, plus the rice and broth, into our rice cooker and Voila! My hubby walked in and insisted on 'taste testing' right away, and between him and the kids (17, 13, and 5) we didn't have any left! Thanks so much, this just got added to our weekly menu!Read More
I had to leave the raisins out of this dish because I would not have liked it at all that way. Turns out, we didn't particulary care for this rice anyway. Even with added curry, the flavor is too mild. For any prominant flavor at all, you must add the almonds. This recipe seems to be a good starting point, but other seasonings need to be added to give it more taste appeal.Read More
Oh. My. Gosh! This was AWESOME! The only thing about this recipe is that next time I have to make DOUBLE! My whole family loved it! We tripled the curry just because we felt like 1 tsp was a little mild, and next time I might add some garam marsala to heat it up a bit more (we love spicy LOL) but seriously folks...as is this is a fantastic recipe! Easy to make, I sauteed everything BUT the rice, curry, and broth in a pan until it was brown, then added a little broth to get all the yummy bits off the bottom. Then I just dumped the entire contents of the pan, plus the rice and broth, into our rice cooker and Voila! My hubby walked in and insisted on 'taste testing' right away, and between him and the kids (17, 13, and 5) we didn't have any left! Thanks so much, this just got added to our weekly menu!
HELPFUL TIPS: A can of broth has 2C and since this is usually for my husband & toddlers, I halve the recipe using 3/4C rice and 3/4th a can of broth. That way I don't have to open up a second can. For 2 picky toddlers, they give this 2 thumbs up! What kid can resist rice (which is a lot like their baby food) if it contains craisins! I like them better than plain ol raisins. Also, instead of going through trouble of toasting almonds, I use "Almond Accents" found next to salads or dressings at the store. Any flavor (they have ranch, honey flavored, etc) works very well and they're already toasted and sliced! Not to mention you can use the rest of the bag to top your salads. Outside of that, this definitely needs a T of curry (used almost 2tsp if you halve the recipe), and I prefer using half oil, half butter b/c the rice turns out better and cooks the curry like other indian dishes require (for 5 minutes constant stirring). Also can do this in one pot by adding it all in while browning rice except broth, almonds, craisins.
This is a really pretty, colorful, flavorful and different side dish! I doubled the curry following the lead of previous revievers and still found it very mild, not nearly prominent enough. Curry has a delicious flavor that is not hot, so it could easily be tripled in this recipe. Leave out the raisins if you must (and as hubby would have preferred) but the toasted almonds are a must!
This was delish. I used brown rice instead of white and olive oil instead of butter. I also added mushrooms. It was really good. The almonds added a really good crunch.
I've made this several times now, and my whole family really likes it. I've made it with both white rice and brown rice and they're both good. I double the curry powder and garlic, halve the butter, and omit the raisins. I also like to add some veggies. (a grated carrot or two, some broccoli, etc. Love the almonds - this is a great recipe!
Wow. I made this and I needlessly worried my family would not like but they LOVED it. I made it exactly as instructed in the recipe, except I put in considerably more curry powder, as I enjoy a stronger flavor. My household consists of me, my husband, two teens, one toddler and my elderly, ill father-in-law. Every single one of them had seconds or, in my son's case, thirds! Easy to make and delicious! I will definitely be making this often.
I loved this dish! Instead of green onions I used white onions. I doubled the curry powder. I added a cup of chick peas to make it more filling. And, I added the raisins in with the rice and broth to cook and soften.
This dish is so good! Why is it not findable in a search of AllRecipes? I’m so glad I reviewed this recipe years ago, as that’s the only way I can find it in the AllRecipes app. I’ve written it down in case I can’t find it some day.
Great and easy. I like to use more healthy options, so I think I'll use a wild rice blend next time, but this really had the perfect amount of seasonings and flavor. And nice and easy - thank you!
I had to leave the raisins out of this dish because I would not have liked it at all that way. Turns out, we didn't particulary care for this rice anyway. Even with added curry, the flavor is too mild. For any prominant flavor at all, you must add the almonds. This recipe seems to be a good starting point, but other seasonings need to be added to give it more taste appeal.
Nice easy, tasty meal. The toasted almonds and raisins are excellent together. I tripled the amount of curry, and it still could have used more. Also, it needs more heat. I added half of a diced jalapeno with the garlic, but it still wasn't quite enough. Also, definitely add fresh cilantro as a garnish at the end.
i doubled the curry and added some shedded carrots. will make this again !
Love love love this dish! I doubled the recipe and added red pepper flakes, a shredded rotisserie chicken, carrots, and broccoli to this to make a meal out it. This is one of our favorite dishes! I make it at least once a week.
REALLY good recipe! I used a couple tbsps of olive oil instead of butter. Chopped a half a white onion, 1 stalk of celery and grated a carrot in additon to the green onion. I just sauteed the veggies in a pot then added the rice and broth when the veggies were soft. Bring to boil, reduce to low and simmer for about 18 minutes. stirred in the raisins and nuts (I used walnuts) and the rest of the green onions. Thumbs up from hubby, and our 5, 4, 2, and 1 year old kids! Great recipe!
I made this recipe with olive oil instead of butter and without the raisins and almonds (we're very plain like that). I also added Jennie-O Turkey Sweet Italian Sausage for some protein to make this an entree. It came out amazing! Will def make again and share with friends and family.
I really enjoy the flavor of curry. Some people say that curry is spicy. I have never thought that. You can get dishes with curry that are spicy. But I never thought that curry itself was all that spicy. I made this dish as the recipe state only substituting vegetable broth for the chicken broth (we have a vegetarian in the family). My husband had never had curry before and didn't know what to expect, neither had my resident vegetarian. This recipe was a HUGE hit. We all enjoyed it very much. I really thought this recipe would be a great addition to the Thanksgiving table. Not only was it delicious, it was really pretty to look at. Thank you for sharing this really excellent recipe. We will be making this one again.
I made this tonight and it was a hit. It smelled and tasted *wonderful*!. only changes I made were to use 1/8c butter and 2t curry powder. Will be making again. Note: the almonds and raisins were good...but even if I had left them out, the rice would have been great itself.
Good. Will add more curry powder next time.
Great rice dish, and really versatile. I used craisins and garnished with parsley to look festive for Christmas. The curry was mellow enough that I didn't feel like it overpowered the other food at the table. I'll definitely make this again, but I'll only make half the recipe for our family of five. This was more like eight servings.
Love this rice dish-bursting with flavor! I added carrot slivers & a handful from fresh cilantro at end-also used cranberries instead of raisins as it was for a Christmas party. Will be making this one on a regular basis-so yummy!
This recipe was easy to follow and had great flavor. I omitted the raisins though b/c my hubby doesn't like them in food. I would definitely make this again and serve it to company.
This was an excellent side dish! I doubled the recipe because I was serving 12 people. I also gave a heaping measure of curry because I like it. I took the advice of another cook and used the almond slivers found near the bagged salad at the grocery. I will definitly be adding this to my list of favorites. It pairs well with the Honey Baked Chicken II from this site. Thanks for a great recipe!
We loved this pilaf, but only after I tweaked the recipe! It definitely needs more spice. Only a half tsp of curry would have been drowned out by the chicken broth in my opinion! I actually used 1-1/2 tsp of curry and another 1/2 tsp of garam masala. I also added an extra 1/2 tsp of salt, but that might have been because I use low-sodium chicken broth! My rice was falling apart at 30 minutes on simmer, so next time I'll turn off the heat at 25 minutes. I would like to try this with Texmati brown rice, see if I can make it a little healthier and make the rice stay together a little better. Also, 2 TBS of butter and 2 TBS of olive oil did just fine for me. I'd rather not use that much butter in a rice dish. All in all, a great pilaf that we'll definitely make many times with the changes!
This was great! I used brown long grain rice and also vegetable stock (4 cups because brown rice needing to cook a bit longer) instead of the chicken stock. I would definitely make this again.
Delicious and easy to make! Add in a bit of extra curry powder to really get that curry flavor out.
this recipe was very good but I used used 1 1/2 teaspoons curry for a bit more flavor
This recipe is absolutely amazing! I made this dish for dinner with our Christmas goose. They complemented each other perfectly! Also, my husband and sister-in-law said they didn't like curry. But they loved this! They both said it was their favorite side dish!
This was fast and easy and delicious. all things that make it 5 stars. Didn't have green onions on hand so just used sweet onions diced...turned out fine. Added a pinch more curry ..as we loooove curry.
This is a nice side dish. If made with multi-grain rice and a little less butter, it tastes great and is quite healthy. I didn't have almonds, so I put toasted walnuts instead, and it was still delicious.
I really like this rice! I think the almonds and the raisins really make the dish. I used brown rice to make it more healthy and added 2 cans of chicken broth. The first time I made this on the stove and I think there wasn't enough liquid because the rice still turned out a little hard. The second time I made it I added water to the chicken broth and threw everything into the rice cooker except the almonds. Turned out great and was even easier to do!
This has become one of my favorite rice recipes. I am gluten free and finding a rice dish with flavor is an adventure. The dish is not spicy, just a warm flavor. The curry powder softens during cooking and the raisins are a perfect contrast. Easy to make too.
Friday night dinner and not wanting to go out for ingredients. This was a great solution. Very good tasty and flexible to changes with what's in the pantry. My substitutions were chopped, dried apricots for raisins and cashews for almonds. Next time I will use almonds - a bit more crunch. I will make this again.
I made this rice the other day for my family. It was really YUMMY and tasted great with the kebabs that I made on the grill. I didn't have raisins onhand, so I didn't use them. Don't leave out the toasted almonds....they really made the dish. It seemed to be done earlier than the recipe time, so I would advise you to watch it. I didn't think that my husband would like it, but he did and was looking for the leftovers in the fridge the next day (he usually isn't very good at using leftovers).
This recipe is awesome. Easy, quick and delicious!
very good. very easy. Didn't add the raisins, but it was great without them.
Perfect! I used Olive Oil instead of butter. Also no raisins. Great dish!
I left out the raisins and needed 2 full cups of broth, but MAN did this rice come out GREAT!! My family and guests just LOVED it!! AWESOME!!!
Great recipe to start with - I made a few adjustments. I used jasmine rice, which didn't have to cook as long (maybe 20 min total), tripled the curry, added a dash of soy sauce, omitted the raisins and used vegetable broth instead of chicken. Overall this probably didn't affect the flavor much, but just some personal preferences - and this is one I'll be making again and again!
I ended up not using the exact measurements as stated in the recipe, but it definitely was great as a guide in terms of doing something different with rice. I browned the garlic and onion on the stove and to save time, put rice in my rice cooker with vegetable stock, curry powder, apricot, cashews, the cooked garlic and onions and avoila! Everybody loved it!
This recipe was wonderful, I added more garlic and more curry, just personal preference. With those changes it had lots of flavor, this will be a staple in my house.
Wow! Was this easy and delicious! No more boring rice. I followed the recipe but tripled the curry and sprinkled in a little cayenne to add zip. Instead of plain raisins I used a mix of golden raisins, dark raisins and dried cranberries. Didn't even need to toast the almonds but I'm sure it would make this even more delicious if possible! I will make this often because it doesn't overpower the other food on the plate. Served it with a seared ribeye and green beans. Maybe next time with chicken or grilled shrimp on top. Awesome!
I'm giving this a four just because i don't think this would have been nearly as good without my modifications. I used olive oil instead of butter, more curry powder, more rice, a dash of nutmeg, added the raisins in while it cooked and then tossed it with already made made honey roasted almonds after
This was fine, but nothing special. We served it with cedar plank salmon, steamed broccoli, and a delicious curried salad. The pilaf complimented all of these but it was the other dishes that stole the show. Perhaps show stopping isn't the job of a pilaf, though?
Made this with Jenny's Grilled Chicken Breast. Left out the raisins and almonds, doubled the curry and added mushrooms. We really liked this recipe.
Mmmm! Frying the rice gave it a perfect taste. I added a little bit of honey for a touch of sweetness!
We liked this pilaf. We added mushrooms, and omitted the almonds. Next time though, we will use 2 or 3 times the amount of suggested curry powder, as it was too mild for our palate!
Thanks to BellevueMama for the idea of adding the Garam Marsala and to Lee for the wonderful recipe. I took the advice and added the marsala and the family really loved it. They don't usually like "fancy foods", but I thought I would give this a try and it was great! Thanks to you both!
was perfect except I doubled the curry and only cooked 20 minutes.. Served it topped with Blackened Catfish. Sweetie loved it.
I made this with a seven seas curry and it came out tasting kind of like... too much. Next time I'll add a little less curry and a little more chicken-flavor. All the curry made it taste kind of dry.
A little more curry for the spice but very good and easy to make!
used regular onions and didn't add in the raisins and almonds
I used dried cranberry instead of raisin,it turned out really good!
This is a good recipe. I have varied it a bit, at times...when I don't have green onions, I use a regular onion. I also add in about 1/2 cup of toasted pine nuts. The last time I made it, I didn't have chicken broth, so I used 4 cups of vegetable broth (made with 2 vegan bouillon cubs), and it was fine. I also use brown rice instead of white. Overall, a good recipe as is, but also turns out well with a few variations.
This is quite good. My husband loved it but I thought it was a bit on the salty side--perhaps because there was salt already added to the broth. I used white onions instead of green, olive oil instead of butter/margarine, and toasted sunflower seeds instead of almonds (b/c I ran out). This mix worked well. I would make this again.
Really good. I double the amount of curry & added 1 tsp of Graham Marsala. Used Basmatti rice. I'll make again!
It was really good. I had to add extra curry powder since the suggested amount was very little. I'll be making this again, but next time I will add some peas, carrots or some other vegetable to it.
This was an easy, versitile, and delicious rice dish. I was making Crumb Coated Chicken Thighs, from this site, and this was the perfect side dish. I did make some modifications - extra onions and curry, olive oil instead of butter, used a brown/wild rice mix, and added a can of peas at the end. I didn't bother heating the broth and felt the salt was unnecessary as broth has so much. I was out of raisins and can't wait to make it with them. This will become a regular rice dish for us. Thanks
This recipe was amazing. I added a bit more curry for more flavor but besides that it was perfect. Will add this to more more favorite side dishes. For you health nuts....try using a multi grain rice and cut back on the butter.
I made this for christmas as a side dish and company loved it. I did add alot more curry and garlic.
This was awesome. Subtile flavor even though I did take from the other reviews and added a totaly of 1 teaspoon of curry powder. However, next time I will put the rasins in a short time before all the moisture is gone to help plump the raisins. All in all, this was great and a definate keeper!
Definately hit the spot. Based on comments and personal preferences I used diced dried apricots instead of raisins. For step 2 I tossed rice and broth in my rice cooker (basmati is a one to one ratio in rice cookers). Have tossed everything into the rice cooker as well, but didn't turn out as crunchy.
I made the recipe pretty much as described but felt that it was lacking some zip.
Very good compliment to AR's: Grilled Chicken Thighs Tandoori. If you like curry, you may want to add more--the 1/2 t. just gives it a very subtle hint of curry. I didn't add the raisins, but, still very good.
This was an excellent recipe. I was very impressed with the flavour and the ease of preparation. This is definitely a recipe I'll make often!
I love this recipe! My boyfriend and I like to use half a white onion instead of the green onion and 3 teaspoons of curry (which isn't too spicy - really punches up the flavour.) Good as a side dish or a main course if you throw in some red peppers and prawns :)
This was just okay. I would try it again as a base, but it needs a lot of work. It has so much potential for more flavor.
Definitely need to triple the amount of curry in the recipe.
just a nice hint of curry flavor.
Delicious. Followed to a T albeit the anise seasoning (I thought I had some, but didn't). My father doesn't care for rice and had a second helping of this keeper!
I've made this recipe twice now, both times with fantastic results. I made a few changes, though. First, I tripled the amount of curry powder following a previous user's recommendations. Second, I realized I didn't have enough chicken broth (only 1 cup) the second time I made this and didn't want to go to the store just for that. Instead, I used the 1 cup of broth, added 2 cups of water and then increased the salt to 1 teaspoonful. As for the almonds, I set my oven to 300 degrees F (arbitrarily), spread 1/2 cup of slivered almonds on a baking sheet, and stuck them in for about 10-15 minutes, while the rice was simmering. After the 10-15 minutes, I turned the oven off but left the almonds inside until the rice was done simmering. They were so crunchy and warm :). Btw, I didn't really taste too much of a difference between the first result and second result, despite the difference in amount of chicken broth used. Thanks for the recipe!!
I tried this recipe with brown rice, I liked it, but it could use some tweeking. I will try again.
It was ok, but not great. -- certainly easy enough. But there was something about this that left a bitter taste. It was improved with a side of fresh tomatoes, but still not quite right. I might play with this a bit to bring out its full potential next time.
Great recipe! I used 2 tsp of curry powder as others suggested. This ended up tasting like the right amount. Also followed others' suggestions and added the raisins to the rice/broth mixture so they would soak up the moisture and come out more plump. I will definitely make this again!
This is a wonderful, delicious recipe. I was looking for a rice side dish recipe using ingredients I had and, oddly enough, I had almonds and golden raisins both. But no green onion so I used a regular onion, and lots of it. Thank you so much for this fantasic delight!
This was great! I made it as written, except I had only wal-mart brand smokie almonds to use. I thought it would be too salty, however, it was wonderful. Thanks for such a great side dish.
This was a great side dish...my husband said it tasted like it was from a restaurant! The raisins add the best flavor so don't leave them out!
This is a great starting point for folks like myself, looking for something easy and different. I made a few adjustments: as a lot of people here have said, I added more curry. 1/2 tsp just isn't enough. I put in about 2 tsp, but will probably go for 1 tbsp next time. I also find that about 1/4 to 1/2 tsp of cinnamon gives it an additional, subtle flavor that compliments the dish. I sauteed some chick peas on the side with garlic and onions, then mixed them in at the end. But the biggest and best substitution would be that I used quinoa instead of rice for a healthier, protein-rich alternative. Great dish!
I really liked this. Had to add an extra teaspoon of curry powder to increase the flavour and added an extra cup of water. The flavour was subtle and the raisins (I used crasins) added just the right amount of sweetness.
This was really really good. I wasn't sure how it was going to turn out. I know some people get upset when others rate a recipe according to changes - but I believe the recipe is still a close resemblance to the original. I made it with minute rice. Taste great and only took about 10 minutes to cook once I browned the rice. I didn't have chicken broth so I diluted chicken soup base in water and I didn't have raisins but had intended on using them. After tasting the rice - i'm not sure raisins would have worked. This dish tasted a lot like rice a roni. I will be making it again. Haven't decided if I'll add the raisins though!
this recipe is so delicious! i used jasmine brown rice and 2 teaspoons of madras curry powder and it was the perfect amount of seasoning. It does not taste like a 'curry dish', but a very flavorful nicely seasoned have-to-have another serving rice dish. i used college inn brand white wine and herb broth instead of chicken because that is what i had in my pantry. i also used pecan pieces instead of almonds because that is what i had on hand as well. i used chopped onions to saute with the garlic and used the green onions after it was done and added quickly sauteed chopped carrots for color tossed in the end with the golden raisins and pecans. i am saying you have to try this because it is over the top and a wonderful dish to tantilize your palate! i made it for a covered dish for work tomorrow and could hardly keep from eating it! thanks for the recipe and i will definitely make it again, and with whatever i have on hand as the recipe is very versatile.
This is our favorite rice pilaf recipe. We serve with Chicken, Fish and even some pork dishes. Lovely flavors and guest always ask for seconds. Thanks for the post.
Really good! Omitted the nuts, not crazy about crunchy stuff in my rice. Otherwise, followed exactly as written. Nice light but still flavorful side dish. Paired well with Chicken Fried Chicken (from this website--best chicken EVER!)
I made this rice dish, but I didn't put almonds or raisins in it, and added another 1/2 tsp curry powder. We Loved it! Will definately make again :) Thank you.
i really liked how this rice turned out ive been making it every day since.. my brother said "this is how rice is supposed to look and taste" so i give it 5 stars for pleasing my entire family specially my lil bro
Fantastic! I made a few modifications. I omitted the raisins and used jasmine rice (that was all I had on hand) which lessened the cooking time. This is my hubby's favorite side dish. Thanks for sharing!
This was so good. I recommend putting the raisins in earlier so they can cook and plump up.
It tasted really good. I halved everything because I was only cooking for 2, but I put in 1 1/4 tsp curry. I just couldn't imagine it tasting "good" without that much curry. I didn't have any almonds but I know i like raisins in my rice, so i doubled the raisins too. This recipe is a keeper.
This was absolutely delightful. A few modifications I made: Added some chopped turkey as well as green pepper, so it made this a bit more of an entree dish. I also added a bit of cumin. Turned out I didn't have enough rice as well, so I did half rice and half barley, meaning I cooked this for slightly longer then the recipe called for. I just finished off the last of it tonight, and wish I'd made more!
LOVED THIS! The leftovers are my lunch today. I omitted the raisins (didn't have any) and used onion powder instead of green onions (didn't have any of these also). I served this with some crab cakes and it was a perfect side. I'll be making this alot more often!
I really liked this. I think for others it is an acquired to put raisins in a savory ride dish. This is suble in flavor but so pleasant to eat. TY for sharing
I love this pilaf! Served it with ham and was delicious. It was a little more sticky than I expected, but the taste and textures are so good!
This recipe was very easy to follow and my rice was a huge hit. The second time I prepared this dish, I used two teaspoons of curry powder and enjoyed a new level of flavor. Thank you for this winning recipe!
This was good. I didn't have any green onions so I used half an onion and I also left out the raisins and the almonds because I didn't have those either. Overall, it was pretty good. I would probably add about 1Tbs of curry powder next time. I can smell the curry, it just doesn't have that strong curry taste.
This rice has a great mix of flavors and textures!
I like this recipe. It provides a twist on otherwise bland white rice. My family liked the dish and thought the raisins were a nice complement to the curry.
Super yumz! I followed some of the reviewers advice and added more curry 1-1/2 tsp, but will only add 1 tsp next time. I used slivered almonds and toasted them, but would probably have tasted just as good without toasting. If you are using brown rice like I did, you may find you want to add about 1/4 cup more of either chicken broth or water (if you want to cut down on the salt) if you want a more tender rice. Thanks for the great recipe!
Wonderful side dish! I turned this into Curried Rice-A-Roni by halving the rice and adding 3/4 cup broken angel hair pasta. I didn't add the raisins or almonds because I was serving along side of the Ham Slice with Pineapple-Orange sauce from this site which was also terrific. Will be making again.