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Rating: 4.68 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.

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  • Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

Cook's Note:

I like Pensey's Hot Curry, but sweet curry will work fine.

Nutrition Facts

233 calories; protein 4.7g; carbohydrates 43.4g; fat 5.8g; sodium 476.7mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2012
This was really good! I used a whole onion instead of just half. Hate to waste veggies (there's a thing going around on the net saying you should not keep cut onions for future use). This rice is very flavorful and the fragrance in the house while it cooks is amazing! I threw in a handful of dried cranberries when it was done. Will definitely make this again! Read More
(7)

Most helpful critical review

Rating: 3 stars
11/13/2019
Too salty. Needs another tsp of curry. Did add craisins and pecans the last few minutes. I must have stopped it five minutes too early as rice needed a little more cooking. Read More
28 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/08/2012
This was really good! I used a whole onion instead of just half. Hate to waste veggies (there's a thing going around on the net saying you should not keep cut onions for future use). This rice is very flavorful and the fragrance in the house while it cooks is amazing! I threw in a handful of dried cranberries when it was done. Will definitely make this again! Read More
(7)
Rating: 4 stars
04/03/2013
Color is very pretty and the taste great! Makes me want to put some raisins in it! Read More
(5)
Rating: 5 stars
02/01/2013
We really liked this recipe. I did increase the curry powder by 1 teaspoon but then again we like the curry flavor. Will definitely make this again. thanks for posting the recipe Read More
(3)
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Rating: 5 stars
07/10/2014
I've been on a diet with no potatoes or wheat so I have been eating a lot of brown rice as a side dish. It's okay but soooo bland. This recipe was wonderful and I actually can't wait to make it again. Very tasty. Made exactly as directed. Read More
(2)
Rating: 5 stars
01/25/2014
Very good. I also used Penzey hot curry adding a bit extra plus I tossed in a handful of raisins to cook along with the rice. Worked great. Next time I'll mix raisins and dried cranberries in the mix. I didn't have cumin seeds or garam masala but added a few shakes of ground cumin which seemed to work well. Garam masala is now on my grocery list! Read More
(1)
Rating: 5 stars
12/29/2014
The perfect vegan dish! I added a cup of frozen peas and carrots to the recipe simply delicious. Read More
(1)
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Rating: 5 stars
08/12/2013
The new family favorite. Read More
(1)
Rating: 5 stars
01/07/2017
Made as directed. Served it with sautéed veggies on top. Lots of flavor good combination of spices. I searched for a brown rice based meal that I could serve for "meatless friday" (our new thing) and I will serve it again. Read More
(1)
Rating: 5 stars
09/17/2017
Used canola oil instead of grapeseed oil. Washed and drained the brown rice well before adding to the pot. After it had sat for about 5 minutes I added some toasted sliced almonds and some chopped green onion. One rice hater had two helpings! Read More
(1)
Rating: 3 stars
11/13/2019
Too salty. Needs another tsp of curry. Did add craisins and pecans the last few minutes. I must have stopped it five minutes too early as rice needed a little more cooking. Read More