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Brown Rice Curry

Rated as 4.69 out of 5 Stars
3

"Curried rice is a favorite of mine, especially with fish dishes."
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Ingredients

55 m servings 225
Original recipe yields 4 servings

Directions

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  1. Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
  2. In a separate saucepan, bring 2 cups chicken stock to a boil.
  3. Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 225 calories; 10.1 30.7 3.5 23 407 Full nutrition

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Reviews

Read all reviews 35
  1. 48 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great flavor! Easy to make.

Most helpful critical review

Took much longer than 40 minutes for this to get done. Rice was crunchy until I et it simmer and continue to add chicken stock to it. End result was good flavor.

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Great flavor! Easy to make.

I didn't have the bay leaf, but this still came out very good! I added a dash of ginger. I will be making this again and again.

Great flavours, versatile dish.

Added chicken and vegetables

I loved this recipe. It has so much flavor. I added black pepper too. It helps the body absorb tumeric better. The best part it is very healthy. I'm changing my diet due to post radiation treatm...

A great side dish but I'll cut the butter by half next time. I think I'll give it a try with wild rice too.

Delicious side dish. Substituted olive oil for the butter to make it healthier and tastier.

we really enjoyed it! I thought the flavors were Great! such a simple tasty side!!!

Took much longer than 40 minutes for this to get done. Rice was crunchy until I et it simmer and continue to add chicken stock to it. End result was good flavor.