Skip to main content New this month
Get the Allrecipes magazine

Brown Rice Curry

Rated as 4.69 out of 5 Stars

"Curried rice is a favorite of mine, especially with fish dishes."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 225 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 30.7 g carbohydrates; 3.5 g protein; 23 mg cholesterol; 407 mg sodium. Full nutrition

Similar recipes

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.

Most helpful
Most positive
Least positive
Newest

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.

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...

Added chicken and vegetables

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.